‘Tis pumpkin season, which calls for pumpkin muffins: easy, clean and paleo.
I used Wellness Mama’s recipe, which turned out great. I added some Enjoy Life chocolate morsels (dairy-free, gluten-free and soy-free), and that’s why I used only 3 Tbs of pure maple syrup (instead of honey), and added pecans into the batter. All the rest, remains the same as the original recipe. Of course you can play around with the sweetener and the quantity.
Bon Appétit !
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It’s Fall. Not everything is orange yet, as we had a funny Summer. Here and there red leafs are showing for a moment or two before they take off and hit the ground. There is chill in the mornings. I want to feel like Fall.
orangey ingredients for fall soup
So I decided to make an orange soup that my daughter loves, to get into the Autumn atmosphere. And daughter: when you grow and have your own family and you’ll wanna feel like a little girl again, with your childhood kitchen smells, you have the recipe to do just that. EZ.
- 5 tbsp. olive oil
- 2 onions coarsely chopped
- 2 garlic cloves, sliced
- 1 butternut squash, peeled, cut into coarse cubes
- 9-10 carrots, peeled, cubed
- 1 orange, rind grated
- 8 cups of vegetable broth
- salt and pepper
- heat oil in a large saucepan over medium heat. add onions and garlic, cook while stirring frequently till soften.
- add the rest of the vegetables and cook for another 3 minutes.
- add broth, salt and pepper and bring to a boil. reduce heat, cover, and simmer 25-30 minutes, until vegetables are soft (but not too soft…).
- allow soup to cool, then puree with a hand blender.
variations: add some sour cream to the soup; substitute the vegetable broth with chicken broth; add sweet potato instead of 5 carrots; add saffron. play around and have fun finding your special aroma.
yummy orange soup
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