Wednesday, February 22, 2017

Roasted Squash & Pear Soup

WOWZERS! This soup is fancy restaurant quality - really and truly!!! The kids loved it, my husband ate two bowlfuls and I just felt happy that something so healthy got my family all in an eating tizzy! 

This is another recipe from my dear friend, Kellie, over at Cleanly Consumed. I'm having a Cleanly Consumed week here in my kitchen.....I'm trying lots of Kellie's healthy and delicious recipes, including her Cauliflower Hummus (cannot wait to try that!) and her Carrot Raisin Salad! Go check out her site.....and check out all the scrumptious meat and fish dishes she has blogged....they all look amazing - even to this vegetarian!!! 

*Please note that I DOUBLED this recipe to feed my whole family. I used 20 oz of butternut squash, 1 whole onion, 2 get the point.....It made a good sized pot that yielded ZERO leftovers (so I'm glad I doubled it!). And my house smelled OUT OF THIS world as the veggies were roasting in the dutch oven. If you do not have a dutch oven I suggest roasting on a parchment lined cookie sheet - just keep an eye on the veggies so they do not burn. 

Here is Kellie's recipe:

  • 1 10oz bag of cubed frozen organic butternut or acorn squash <I used fresh cubed squash I found in the produce section>
  • 1/2 large purple onion- in large chunks
  • 3 cloves garlic, peeled
  • 1 large green pear- sliced
  • Olive oil
  • Sea Salt
  • Organic Dried Rosemary
  • <I added 1 tsp pure maple syrup>
  • 1 Cup Bone Broth <I used store bought vegetable broth>
  • 1/3 Cup Full Fat Coconut Milk


  • Preheat oven to 375F
  • Grease the bottom of the dutch oven with lightly with olive oil
  • Add the squash, onion, garlic and pears into the pot and drizzle with a little EVOO and Sprinkle with Salt and Rosemary. 
  • Cover with dutch oven lid and roast for 45 minutes, or until tender.
  • Cool slightly and add to a high speed blender to puree.
  • Transfer into a medium sized soup pot or back into the dutch oven.
  • Add in pure maple syrup, if using,  1 Cup Bone Broth and 1/3 cup full fat coconut milk and whisk to incorporate.  Simmer until it is the desired temperature.
  • Sprinkle with Sea Salt and Rosemary
  • Serve in large bowls and top with a spoon full of coconut whip, rosemary and a drizzle of olive oil. 

Monday, February 6, 2017

Pioneer Woman's Homemade Cinnamon Bread

Of all the things I bake and cook in this world, this homemade cinnamon bread is my husband's absolute favorite. I'm surprised I've never blogged it; probably because it isn't an easy recipe - it isn't crazy hard, it just takes time (and a Cuisinart - sure, you can hand kneed the bread dough, but the Cuisinart really helps).....

Basically this is a recipe that I need to plan for....I start it in the morning and usually it's ready around dinner time.  And it doesn't really last past dessert because my husband AND children go on complete attack mode. "Cinnamon Bread?!?! Did you make CINNAMON BREAD? Is that FRESH CINNAMON BREAD I smell? From SCRATCH? Mom, I love you! I love you! You're the best! Can I have a slice now? I can't wait until after dinner? PLEASE!!?" Okay, you get the idea......I leave a stick of butter out to soften all day and as soon as I pop this baby out of the oven they start coming at it with serrated knives ready to slice and eat!

I used to make a Joy of Cooking cinnamon bread recipe that was quite amazing until I discovered the incredibly talented Pioneer Woman has a recipe of her own!  Truth be told, the PW's recipe is even more delectable and now I will never try another!!!

PW always has THE best pictures and detailed instead of listing them on my blog, I'd like you to just click HERE and check out her blog for yourselves. I promise you this bread is worth the effort and time. ENJOY!!!

Wednesday, February 1, 2017

Coconut Chocolate Whip

My sweet friend, Kellie, has an incredible blog devoted to healthy living and eating. Her blog is called Cleanly Consumed and you must check it out!!! She gives wonderful tips on natural products for the home, how to incorporate essential oils into your daily living, and of course, delicious, healthful recipes.

I have been wanting to try this Coconut Chocolate Whip for a long time - it did not disappoint! It was delicious and I love the texture - light and fluffy - not really ice cream, not quite whipped cream - you'll have to try it for yourself to see! I loved the addition of the chocolate chips, too.

Please note that you have to refrigerate the can of full fat coconut milk for at least 24 hours before making this whip for it to thicken.

Here is Kellie's recipe from Cleanly Consumed. Enjoy!!


  • 1 Can Full Fat Coconut Milk (I use Whole Foods Brand- or Native Forest–          it does need to have the Guar Gum to create a whip)
  • 1 Heaping Tablespoon of Organic Cocoa Powder
  • 1 Tablespoon Organic Maple Syrup <I used about 2 because we all have a sweet tooth in this house>
  • 1/2 Teaspoon Organic Vanilla Extract
  • <mini Enjoy Life organic chocolate chips, optional- my daughter really liked this addition>


*The can of coconut milk MUST be refrigeratorated for 24 hours in order to thicken
1. Pour contents of can into large bowl <I had to use a spoon to scoop it out>
2. Add in cocoa powder and vanilla extract
3. Beat on high speed for 3-4 minutes - it should begin to whip and thicken
4. Slowly add in Maple Syrup until it reaches desired sweetness

*<We had a little bit extra so I froze doesn't freeze that well....if you have any extra put it in the refrigerator. Also, Kellie suggests putting it in your coffee as a natural sweetener!>