Smoky Acorn Soup w/ Italian Sausage

 

acorn soup1
Prep time:  25 mins
Cook time:  10 mins
Total time:  35 mins
Serves: 3-4
Ingredients
  • 2 acorn squash, halved
  • 1.5lbs pork sausage
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • ½ cup canned coconut milk
  • ½ cup vegetable broth
  • 1 tablespoon smoked paprika
  • ½ teaspoon cayenne pepper
  • salt and pepper, to taste (I used a decent amount of salt)
  • 2 tablespoons fat of choice
  • pepitas (to garnish)
Instructions
  1. Preheat oven to 415 degrees.
  2. Cut acorn squashes in half and place on a baking sheet, open side down.
  3. Bake for 20-25 minutes until soft to the touch.
  4. When your acorn squash has about 10 minutes left to cook, add a large skillet over medium heat along with your 2 tablespoons of fat, minced garlic, and diced onions.
  5. Once your onions become translucent, add your pork sausage to the pan and use a wooden spoon to break it up into pieces and cook until completely cooked through.
  6. When your acorn squash is roasted and soft, scoop the squash out of the skin with a spoon and place into a food processor.
  7. Then add your coconut milk and broth to the food processor. Puree until smooth.
  8. Then add your smoked paprika, cayenne pepper, salt and pepper and puree until smooth.
  9. Place your pureed soup in a bowl, top with sausage, and sprinkle with pepitas.
  10. Eat up!
Notes
Your soup should stay warm while you are pureeing it because the acorn squash will be very warm, but if it does not stay hot, add your pureed mix to a saucepan and heat up on the stovetop.

Broccoli Salad

Broccoli Salad

This broccoli salad recipe is loaded with fiber and vitamin C! It’s refreshing and easy to make. Try this fast salad with lunch today!

Broccoli Salad Recipe

Total Time: 5 minutes
Serves: 2-4

Ingredients:

  • 3 cups broccoli florets
  • 2 cups grated broccoli stems
  • 1/2 cup sunflower seeds
  • 1/2 cup golden raisins
  • 1/2 cup chopped green onions
  • 2 tablespoons red wine vinegar
  • 1 cup paleo mayonnaise

Directions:

  1. Combine broccoli florets, shredded stems, sunflower seeds, golden raisins and green onions in a mixing bowl.
  2. Stir in red wine vinegar and then the mayonnaise until well combined.
  3. Serve immediately or store in refrigerator before serving.

Yummy Blackberries!!!

 

 

Coco-Blackberry Smoothie

By: Andrew Thomas, Author of Spartan Smoothies

Ingredients

  • 1 cup frozen blackberries (and blueberries optional)
  • 1 tablespoon coconut oil
  • 1.5 cups coconut milk beverage, unsweetened
  • 2 tablespoons hemp seeds (optional)
  • Pinch of sea salt

Directions

  1. Pour frozen blueberries, coconut milk, hemp seeds, and salt into blender.
  2. Blend for 15-20 seconds.
  3. Add coconut oil and blend again until smooth.
  4. Pour into a glass and enjoy.

 


Blackberries

Blueberry Almond Ginger Smoothie

By: Andrew Thomas, Author of Spartan Smoothies

Ingredients

  • 1/2 cup frozen blackberries
  • 1 cup vanilla almond milk
  • 2 TBS Greek yogurt
  • 1 TSP fresh grated ginger
  • 2 TBS raw honey
  • Ice cubes

Directions

  1. Put ingredients in blender and liquify.
  2. Enjoy!

 


Blackberries

Blackberry Banana Pie

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

Crust:

  • 1 cup date paste
  • 1 cup oat flour
  • 1 TBS coconut oil
  • ¼ cup coconut milk
  • 1 tablespoon real vanilla extract

Filling:

  • 2 bananas
  • ¼ cup cane sugar
  • 1 cup of coconut milk from a can
  • 1 cup blackberries
  • ½ cup tahini butter
  • 2 tablespoons husk powder
  • 1 tablespoon coconut oil
  • 1 tablespoon real vanilla extract
  • 1 lemon, juiced

Directions

  1. Place all the ingredients from the crust in a food processor and blend for a few seconds.
  2. Grease a pie pan and press this blended mixture down into it for the crust.
  3. Take all the ingredients for the filling and blend them together. Pour the mixture into the raw crust and let it refrigerate for 45 minutes minimum.
  4. The pie will hold itself together after that time, if not let it a bit more time into the fridge.
  5. Decorate with fresh berries and serve.
  6. Enjoy.

 

Lemon Blackberry Shortcake

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 2 cups oat flour
  • 1/2 cup virgin coconut oil
  • 1 big ripe banana
  • 1/2 cup cane sugar
  • 3 cups blackberries
  • 1 lemon, juiced + zest
  • 1 teaspoon baking soda

Directions

  1. Preheat the oven to 350F.
  2. Take a big bowl and mix the oat flour and coconut oil together until you reach a sandy texture.
  3. Peel and mash the banana into a separate bowl, then incorporate the mashed banana with the sugar into the oat flour mix.
  4. Zest the lemon and add this into the mix.
  5. Grease a cookie pan and flatten this mixture into the pan, about a 1/2 inch thick.
  6. In a small sauce pan, cook the fruits with the lemon juice for 10 minutes on medium heat.
  7. Pour the cooked fruit puree on top of the shortcake crust and bake 25 minutes.
  8. Let it cool down awhile before you start cutting.
  9. Enjoy.