Ever since I got back from Europe, I have been wanting to re-create a recipe for a soup that I had while in Chamonix, France: Beet Soup. It sounds gross, but it wasn’t ALL beets – it was potatoes, and shallots, and red wine vinegar… and it was sweet and salty and just amazing. So, I decided to make the recipe tonight – anddddd it didn’t exactly turn out the way that I wanted it to… BUT. It was still amazing! My beet soup recipe ended up turning more into a root veggie soup – with only a hint of beets. Also, the color should have been straight up the color of beets, but it turned out orange. I will definitely be tweaking this and trying again another time (less potatoes, more beets). So for the time being – enjoy my not-as-planned soup below for a perfect fall meal!
Sweet & Creamy Root Vegetable Soup
1 Potato, chopped into cubes
1 Sweet Potato (chopped into cubes)
2 carrot stalks (chopped)
4 cooked beets (I cheated and bought pre-cooked ones from Trader Joes)
butter (or ghee)
1 can coconut milk (full or light)
salt & pepper to taste
1 tbsp lemon juice
1 baby leaf
1 tsp cumin
1 tsp thyme
1 tbsp red wine vinegar
3 cups broth (I used vegetable, you could use chicken)
garlic powder to taste
sugar to taste (optional – I used coconut sugar, you could also use dates)
Cook shallots & garlic in butter until they start to brown (I cooked in a large cast-iron skillet). Add in broth, potatoes & carrots. Place a lid on top of skillet & let cook until vegetables/potatoes are soft. Remove the bay leaf. Transfer entire mixture into a blender/processor, adding the rest of the ingredients. *I recommend adding the spices at the very end, a little at the time, to find the perfect blend
Mix for a few seconds at a time – or fully mix – depending on how you want your soup, creamy or with a few veggie chunks.
Serve with a side (I was roasting chopped brussel sprouts and carrots while making this, so just topped my soup with them!) or some bread. Enjoy!
This past week, I stayed at my cousins house down in Florida. She made these awesome no-bake bites, and I had to make them!! The original base recipe is from smashedpeasandcarrots.com – click here if you are not a fan of banana/peanut butter combo and like coconut!!
➰ 1 cup of oatmeal (I used a peanut-butter & banana mix from myoatmeal)
I decided I haven’t been eating enough green things lately. I find it very hard to choke down dark leafy veggies like kale & spinach, so smoothies are the easiest way to get my veggies in… not just because smoothies are good, but because it hides the taste of the stuff that is good for you. Which a lot of people do not enjoy. I just gave you a reason to eat healthy foods, you are welcome.
Elvis (Chocolate Peanut Butter Banana) & Kale Smoothie
2 loosely packed cups of organic kale/baby kale
2 cup of almond milk
2 Tbsp cacao powder
1-2 Tbsp nut butter of your choice
1 frozen banana
pinch of salt
stevia/honey/sweetener to taste (optional)
optional: added vitamins (I added a few trace mineral drops & powdered buffered vitamin C)
Blend all in your blender until smooth. Add a few ice cubes if you want a thicker smoothie. Enjoy!
Day 6 after surgery, and I am already getting stir crazy. I also had a lot of leftover pineapple that i needed to eat before it went bad, so i decided to create something instead of laying on my butt all day. (I stocked up on pineapple because I heard it was great for inflammation) I tried to be all fancy and download a plug-in recipe app thingie for my website, but I guess I am not tech-savvy enough to understand it. So… my recipe is below. Sorry it is not all fancy and easy to read, but it’s definitely worth making!
Paleo Pineapple Whip with Chia Seeds
2 cups of frozen pineapple (I had leftover fresh chunks that I froze)