I am into savory sweet combinations, period. I’ve been racking my brains for sweet bacon dessert recipes. Bacon? Chocolate? Almond Butter? What is not to love? Why not put them together? Bring them together as one? Exactly! And so I have. Enjoy, enjoy, enjoy!
• 1/2 cup almond butter
• 1 1/2 tbsp coconut flour
• 2 pieces bacon
• 2 tbsp honey
• 1 1/2 tbsp coconut oil
• vanilla, cinnamon, salt Continue reading
I was maybe a little harsh on pumpkin Tuesday. So today I thought I’d make it up to pumpkin, with a different spin on risotto. Cauliflower used to be somewhat of a savior for me when I first began converting recipes to gluten-free. I mashed it, made pizza crusts, made mac n’ cheese, I used it for rice and so much more (once I even used it in brownies). This recipe is a fun little experiment. And it turned out to be really good.
• 1/2 cup broth (feel free to make your own)
• 1/2 cup water
• 3 tbsp onion, diced
• 1/4 tsp rosemary
• 1 tbsp melted coconut oil
• 3/4 cup pumpkin puree
• 1 cup cauliflower rice Continue reading
I saw this pin on my Pinterest last week on Butternut Recipes, because Pumpkin ones are so last year. Although I still cave and post/bake/sell a lot of pumpkin dishes, I fell in love with butternut 2 years ago. It’s hard to believe that it’s been a mere 24 months since I tried butternut for the first time. I knew with that first bite, that there was some connection there, a budding relationship. I did a few (okay a lot) of butternut recipes last year. Don’t believe me? Here are some links to the posts I did featuring the squash.
Bacon Wrapped Butternut and Apple Stuffed Pork Loin
Butternut Sage Soup
Butternut Spice Latte Continue reading
SThis is one of my favorite recipes EVER! It actually kind of, sort of inspired me to start my own baking business. I served it up on Thanksgiving once and my friend Sharon, her sister and mom all exclaimed that I needed to kick the kettlebell training thing and start my own bakery. Fast forward a few years and I have the humble beginnings of a baby bakery business. Thank you very much to them for their encouragement and belief in me.
I’ve been inspired lately by this campfire Autumn inspiration. The weather and days have been PERFECT. I’ve had day after day of gorgeous photo taking on my hikes or bike rides. I’ve started to deck myself out in plaid, knit hats, scarves, all the fabulous sweaters I bought last year, and once or twice some leg warmers. Plus I have filled up on quite a bit of soup. And the leaves haven’t even started to really change. What goes better than s’mores this time of year? I like a twist, so I decided to make a pie. It was work, but completely worth the effort. Thanks to Urban Poser for the marshmallow recipe! Continue reading
I have been on a soup kick! Maybe the temperature drop this weekend has inspired me. Maybe it was Saturday morning, which I spent outdoors (joyfully) at the market freezing balls. Maybe it was yesterday morning, which I spent in the woods, peacefully waiting in stillness for a deer to appear. Maybe it’s because I’ve been serving so much soup, that I finally caved and decided I need to eat some soup. Maybe it’s all the pumpkin I have, because today’s pumpkin soup is an evolution from the one I made the other day.
Whatever the reason (probably I dynamic mix of all of these and more), this soup hit the spot. Soul warming and so, so tasty. Slurp up!
Pumpkin Kale Falltastic Soul Soup
- 3 cups pumpkin puree
- 2 cups broth (like always feel free to make your own)
- 1/2 lb. ground sausage
- 1/2 sliced red onion
- 2 tsp minced garlic
- 1 cup cooked quinoa
- fresh parsley
- 2 tbsp honey
- sea salt
- pumpkin pie spice
- red pepper
Maybe it’s all the soup I’ve been serving up at work lately. Maybe it’s the beautiful weather. The onset of Fall. The wonderful hiking adventure with my cousins the other day. Maybe it’s nostalgia. Whatever the motives, I am on a soup blogging kick! Yep the rest of the week my featured recipes will be soulful, heart-warming, layered flavored, delicious, can-I-get-another-bowl, soups.
Today’s of course needed a little seasonal tastiness, so I grabbed apples and pumpkin (thanks to Jan for the inspiration). Naturally I had to throw some bacon in there. Next I had intended to add an onion, I remembered a recipe my dad had made with pumpkin, bacon and onions. After a quick glance and then a follow-up thorough search of the fridge I was slightly let down when I discovered there were no onions. What to do? Oh, I stumbled upon celery instead. I love celery in soup. It must have been meant to be. So here is the result of all my scavenging and inspiration.
Pumpkin Bacon Soup
- 2 cups pumpkin puree
- 2 cups broth (feel free to make your own)
- 10 slices of bacon
- 1 honey crisp apple
- 4 stalks of celery
- 2 tsp minced garlic
- pumpkin pie spice
- sea salt and pepper
I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.
This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).
Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.
Pumpkin Bowl Chili
- 1/2 lb. ground beef
- 1 diced onion
- 1 diced green pepper
- 1 cup diced tomatoes
- 2 tbsp chili powder
- 2 small baking pumpkin