Entrées, Food, Sides

Roasted Butternut Squash and Apple Soup

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan

Nothing says “Fall is here” like a bowl of sweet, creamy butternut-apple soup! This soup will delight everyone around your dinner table, from the toddler to the teen. Its sweet notes of apple, ginger and cinnamon are sure to stir up some festive fall spirit and brighten up any dreary day that fall might throw at us!

This recipe makes about 4 quarts of creamy deliciousness. It makes a lovely autumn-inspired side or entree and is very satisfying when paired with a hearty kale salad, topped with sliced almonds, and drizzled with balsamic vinegar and olive oil.

Ingredients

2 butternut squash, roasted
2 TBS coconut oil
1 red onion, chopped
2 in piece of ginger, chopped
1 apple, chopped
3 15 oz cans lite coconut milk
1.5 tsp ground ginger
1.5 tsp salt (add a little at a time, to taste)
1 tsp ground black pepper
1 tsp ground cinnamon

Preparation

Roast whole butternut squash at 375 degrees F for 40 mins to an hour until tender. Halve and remove the seeds. Set aside.

In a large pot, cook onion, ginger, and apple in coconut oil over medium heat until onion is translucent and apple pieces are soft. Stir in coconut milk and spices.

Scoop the butternut squash out of its skin and add it to the pot. Using an immersion blender, blend the ingredients together. Bring the soup to the desired temperature and serve.


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Entrées

No-Noodle Eggplant Lasagna

Egg-free, Gluten-free, Nut-free, Paleo*

It’s eggplant season and these curvy purple fruits are coming in fast and furious. We got two this week in our Misfits Market box!

Lately I’ve been making them into casseroles with other summer veggies like yellow squash and zucchinis, but this week I tried something different. The end result was a fantastic no-noodle, gluten-free eggplant lasagna packed with seasonal veggies and bursting with flavor.

How to Make No-Noodle Eggplant Lasagna

Ingredients

2 eggplants, thinly sliced (1/4 inch)
coarse salt
1 lb ground beef
2 cups yellow onion, chopped
4 cloves garlic, chopped
3 cups frozen spinach
4 15 oz cans diced tomato
2 TBS dried basil
1 TBS oregano
1 tsp black pepper
1 tsp garlic powder
4-6 cups aged cheddar, shredded (more to taste)

Preparation

Arrange the eggplant slices on drying racks placed over towels. Lightly salt them and allow the eggplant slices to stand for at least half an hour while you prepare the filling. This step draws out the water, so unless don’t skip it unless you like lasagna soup.

Brown the meat together with the onions and garlic. When the onions are translucent and the meat is browned, stir in the spices, spinach, and diced tomatoes. Allow the mixture to simmer and reduce.

Next, use a paper towel to remove the moisture and salt from the eggplant slices. You can also use two fingers and squeeze the slices while moving your hand downwards. I find this second method works better.

When the slices are dry, line the bottom of a 9 by 13 baking dish with a single layer. Next add a layer of meat sauce and a layer of cheese. Continue alternating layers of eggplant, meat sauce, and cheese until your casserole dish is full.

Bake at 400 degrees F for 40 minutes. Remove and top with more shredded cheese. Return to the oven for another 10 minutes.


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Entrées, Food

Maple-Ginger Salmon

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo

Here’s a new recipe that our family loves! It’s a sweet and savory salmon filet with a touch of spice.

Lately our family has been eating more fish. I used to take fish oil supplements to make sure that I was getting enough omega-3 fatty acids. These fatty acids are important for bone and brain health so I didn’t want to be missing out, especially while pregnant and nursing. But supplements are expensive!

After mulling it over, I decided that eating fish is better than taking omega-3 supplements for a couple reasons. First, instead of consuming a highly processed capsule, you are eating a whole food which contains other important nutrients like selenium, B vitamins, potassium, copper, magnesium, iron and zinc. Second, it’s cheaper. Instead of buying something extra, you’re just buying food – something you already do.

Now I know that fish can be expensive, but there are a couple ways to save money. One way is to choose frozen or canned fish over fresh. Another is to choose smaller fish, like Atlantic Mackerel or sardines, instead of larger fish like salmon.

If you decide to incorporate more fish into your meals, be sure to choose low mercury fish that are high in omega-3 fatty acids and aim for 2-3 servings per week. Here’s a list of the top 9 fish that meet these criteria.

This recipe features salmon, which is a great low mercury, high omega-3 fish. I hope you will enjoy this recipe as much as we did!

How to Make Maple-Ginger Baked Salmon

Ingredients

4 4oz salmon fillets
3 TBS avocado oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS powdered ginger
1 TBS dried thyme

Preparation

Preheat oven to 400 degrees F.

Mix together oil, vinegar, syrup, ginger and thyme in a gallon-sized ziplock bag.

Dry salmon fillets with a paper towel and place them in the bag to marinate for at least 15 minutes. Make sure that the fish is fully covered and refrigerated while it is marinating.

After 15 minutes (or more), place salmon with its skin facing down on a lined baking sheet and bake for 8-10 minutes until flesh is opaque and flakes with a fork.


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Entrées, Sides

Hearty Vegetable Soup

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan

Leaves are falling, pumpkins are everywhere, and there’s a chill in there air. You know what that means: Soup season is finally here! To celebrate, I thought I’d share with you my favorite vegetable soup recipe.

This recipe is a lot of fun to make because it has so much color: green beans, yellow squash, orange carrots, and purple cabbage. If you threw a red pepper in there, you’d almost have the whole rainbow represented! That’s why this hot soup is the perfect way to brighten up a cold and dreary day.

This veggie-packed soup comes together quickly and easily making it a perfect choice for a busy weeknight. It makes 6-8 full servings and 8-10 side servings so unless you’re feeding a small army, you should have leftovers for at least a couple days. Win!

How to Make Hearty Vegetable Soup

Ingredients

12 cups chicken or vegetable broth (no salt added)
4 cups green beans, chopped
1 onion, chopped
3 summer squash, diced
5 carrots, peeled and chopped
1 small purple cabbage, quartered and chopped
1/2 cup fresh parsley, chopped
1 TBS apple cider vinegar
1 TBS dried basil
1 TBS dried oregano
1 TBS dried thyme
1 tsp ground black pepper
1 TBS salt

Preparation

Place all the ingredients in a large pot and bring to a boil. Turn down the heat and simmer until vegetables are tender.


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Entrées, Food, Sides

Creamy Lemon-Leek Chicken Soup

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan*

I used to ignore leeks in the grocery store because, until this week, I had no idea what to do with them! But our latest box from Misfits Market included two leeks, so I decided to learn a little bit about this versatile vegetable in order to cook it properly.

What is a leek and how do you cook it?

Leeks are a vegetable and part of the genus Allium, which also contains Chinese onions, chives, garlic, onions, shallots and scallions. They have a light, onion-like flavor and can be enjoyed in a variety of ways including boiled, fried, and raw.

After perusing some delicious-looking recipes online, I decided to use my leeks in a soup. I wasn’t in the mood for a potato-leek soup though, so I thought I’d use up some of my many lemons and leftover chicken to make a Thai-inspired soup.

The result was nothing short of amazing! This flavorful soup will quickly become one of your favorite comfort foods. It features creamy coconut milk, zingy lemons, hot peppers, and fresh leeks which lend a mild, onion-like flavor. Since this soup has an oriental flair to it, I like to serve it with or over rice.

This soup is makes a perfect weeknight meal for anyone on a dairy-free, gluten-free, ketogenic or paleo diet, but it can also be adapted to suit an autoimmune paleo or vegan diet as well. If you want to make it AIP compliant, substitute the peppers and beans for carrots and zucchinis or another veggie of your choosing. If you want to make a vegan lunch or dinner, leave out the chicken.

How to Make Creamy Lemon-Leek Chicken Soup

Ingredients

3 15.5 oz cans lite coconut milk
1.5 cups water
2 leeks, cleaned and chopped
7 cloves of garlic, chopped
6 lemons (or limes), juiced
4 cups chopped chicken
2 cups green beans, chopped
1 green bell pepper, chopped
1/2 jalapeño pepper, chopped
2 TBS ground ginger
1 TBS dried basil
1/2 TBS salt
1 tsp black pepper, ground
1 tsp red pepper flakes (optional)

Preparation

Pour water, coconut milk, and lemon juice into a large pot. Add leeks and garlic and bring to a boil. Simmer until the leeks and garlic are soft. Then, blend until creamy using an immersion blender.

Mix in chicken, green beans, peppers, and spices. Bring to a boil and simmer until veggies are tender.

Serve with or over rice, riced cauliflower, or spaghetti squash.


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Desserts, Food, Sides

Pumpkin-Spice Plantain Chips

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Paleo, Vegan

Every year for as long as I can remember, my family has had a small farm stand on the side of the road where we sell sunflowers and garden produce. It’s been a busy season for my dad, so this year he put me in charge of picking the flowers and opening and closing the stand every day. I’ve been getting up early to put out the stand, early enough to see the sunrise, and I’ve been noticing a cool, crispness to the air that July lacked. Fall is on the way.

But it’s not just the weather that’s pointing to autumn. In our garden, the pumpkins are almost ready for picking and some of the leaves on the nearby trees are starting to turn brown and fall.

The radio advertisers are also telling me it’s fall. Time for pumpkin-spice everything, they say! Buy this pumpkin-spice latte and that pumpkin-spice doughnut. I love pumpkin-spice, but a lot of the foods they want you to buy are full of added sugars, preservatives, and artificial flavors. No thanks!

If you’re in the mood for fall food, but don’t want to eat junk, I have a healthy recipe for you that will satisfy your sweet tooth and your craving for pumpkin-spice. This recipe is great because it takes minimal effort to prepare and only has three ingredients. It’s suitable for people following a variety of diet plans too: Low-FODMAP, Paleo, Vegan, Vegetarian and Whole30. If you’re following the AIP diet, just be sure to check that your pumpkin spice blend doesn’t have any ingredients you know you can’t have.

This recipe calls for ripe plantains, so look for plantains that are yellow or almost black. The darker they are, the sweeter they will be. Alternatively, if you’d like a more savory chip, use unripe (green) plantains because they tend to be less sweet.

Enjoy!

How to Make Pumpkin-Spice Plantain Chips

Ingredients

2 ripe plantains
avocado oil
pumpkin spice blend

Preparation

Preheat oven to 400 degrees F.

Peel ripe plantains by slicing off both ends and making a few shallow cuts in the skin down the length of the fruit before removing the skin.

Slice peeled plantains into discs, about 1/8-1/4 of an inch thick. Arrange on a lined baking sheet and brush or spray with avocado oil until covered. Lightly sprinkle with pumpkin spice.

Bake for 15 to 20 minutes until they begin to turn golden brown.


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Desserts, Food

Mocha Cake

Gluten-free

For my sister-in-law’s birthday, I decided to surprise her with a freshly baked cake. Her husband wasn’t sure of her favorite flavor of cake, but told me “You can’t go wrong with chocolate.” I agreed. When I looked around for a Chocolate Bundt cake recipe, I couldn’t find any that I liked. They were either too boring or I didn’t have all of the ingredients. So I decided to get a little creative and make a Mocha cake, combining both chocolate and coffee. The results were fantastic and I think this is the best cake that I have ever made!

One great thing about this Mocha Bundt cake (other than the fact that it’s full of chocolate and coffee of course) is that it’s gluten-free, making it a great choice for festive social occasions. More and more people are finding out that they are sensitive or intolerant to gluten these days, so it’s always a nice idea to bring a dessert to the table that everyone can enjoy.

So, without further ado, here’s the recipe!

How to Make Gluten-Free Mocha Cake

Ingredients

2 cups gluten-free 1:1 all-purpose baking flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
3 eggs
1 cup milk
1/2 cup coconut oil
1 tsp vanilla extract
1 cup freshly brewed hot coffee

Preparation

Preheat the oven to 350 degrees F. Grease and flour one Bundt cake pan or two 9 inch round baking pans.

Mix dry ingredients together in a large bowl. Begin to brew an 8 oz cup of coffee.

Add eggs, milk, oil, and vanilla and beat on medium for two minutes. Stir in coffee and pour batter into cake pan(s).

For two 9 inch pans, bake 30 to 35 minutes. For a Bundt pan, bake 40 to 50 minutes until toothpick or knife comes out clean.

Cool ten minutes and remove to a wire rack. Allow the cake to cool completely before frosting.

What if I want Gluten-Free Mocha Cupcakes Instead?

No problem, glad you asked. For cupcakes, follow the directions above but instead of greasing and flouring the cupcake tins, I’d recommend using paper bake cups. You’ll want to fill them 2/3 of the way full with batter and cook them for 22-25 minutes. When you’re finished, you should have about 30 cupcakes. Remember to cool before frosting!

Gluten-Free Mocha Frosting

Ready to frost your cake? Skip the store-bought frosting and head on over to my recipe for Gluten-Free Mocha Frosting instead. You’ll be glad you did!


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What did you think of this recipe? I’d love to hear your feedback!