Monthly Archives: October 2017

Cheesy Potato Soup

Hi friends! It has been a bit of a crazy week! If you follow me on instagram you may have seen me post a little about it!
Work has been a little busier than normal, and my normal day-to-day life was more full this week than normal as well! The hubs injured his foot and is in a boot for a few weeks which added to the craziness! I think this is my 2nd or 3rd time opening my computer this week which is so not normal! Haha

Despite it being a little crazy I forced myself to do an in home spa day, got a pedicure and enjoyed a few minutes by the outdoor firepit.


Fall weather seems to be here to stay for a while, so my soup making has been kicked into full gear! I made some potato soup a few weeks ago for one of my nanny kids when he was sick.  It turned out really well! I made some for the hubs and it was even better! The only difference was the type of milk, but the almond milk made it even creamier!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our Potato themed week!

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Ingredients

  • 10 med potatoes- peeled and cubed
  • 1 1/2 cups chicken broth plus some (about 2 cups) to use to cook potatoes
  • 1 1/2 cups plain almond milk
  • 3 Tbsp ghee
  • 1 clove garlic minced
  • salt, pepper, paprika to taste
  • 2 cups shredded almond cheese

Directions

  1. Place cubed potatoes and garlic in a large pot, cover with half water and half chicken broth.
  2. Bring liquids to a boil and simmer for about 10-15 min or until potatoes are fully cooked (soft when poked with a fork).
  3. Drain potatoes into a strainer.
  4. Place ghee and broth and milk in the pan, bring to a simmer.
  5. Add spices to taste.
  6. Return potatoes to the pot and gently mix in.
  7. Add in the cheese and stir till equally distributed.
  8. Enjoy on a beautiful fall day or evening!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some sandwich recipes. 

May you be filled with joy and health!

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Pumpkin Chocolate Chip Cupcakes {gluten free}

Happy Friday friends!
I am SO happy to report that fall finally arrive in Texas this week.  The past several days the mornings have been in the 50/60s and just so pleasant.  By mid afternoon it has been in the mid 70s with a slight breeze.  Humidity has been down and it has been glorious! A huge reminder as to why fall is still my favorite season of all! I am so thankful for the gorgeous weather.  The weather has been pretty hot again since hurricane Harvey blew threw.  I wish I could have spent more time outside this week, but I have been working on a big project at work that has taken a lot of my time.  I don’t mind working on it, but I am excited to spend some time outside this weekend!  These fall evenings have been so perfect and I can’t wait to use the new fire-pit I built to make some s’mores for girls night this weekend! img_2009

The past few years for Foodie Friday, we have done a Choctober Fest recipe release! This year is NO exception!! I have to say that this is one of my most favorite Foodie Fridays of the year 🙂 In my book it is always wonderful to gather some chocolate as much as possible!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our Choctober Fest themed week!

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Cupcake

Ingredients

  • 1/3 cup coconut oil
  • 1 cup pumpkin puree
  • 1 tsp baking soda
  • 1/4 tsp of pink salt
  • 1/2 cup coconut sugar
  • 1 organic egg
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups gluten free flour
  • 1/2-1 cup Enjoy Life mini chocolate chips

Directions

  1. Preheat oven to 350* F.
  2. Line a muffin pan with papers or silicon holders
  3. In a large bowl blend together the coconut oil and the pumpkin puree.
  4. Sprinkle in the baking soda and blend well.
  5. Add in the sugar, salt, egg, vanilla and pumpkin pie spice.  Blend well.
  6. Gently fold in the flour till just incorporated.
  7. Gently add in the chocolate chips.
  8. Scoop about 1/4 cup into each cupcake holder- Makes about 24
  9. Bake for 18-20 min or until a toothpick comes out clean.
  10. Make frosting while the cupcakes cool on a cooling wrack.

Frosting

Ingredients

  • 2/3 coconut oil
  • 1/4-1/3 cup coconut milk
  • 2 cups powdered sugar, sifted
  • 1 cup raw cacao
  • 1 tsp vanilla
  • Dash of pumpkin pie spice

Directions

  1. Place the coconut oil in a stand mixer, beat for several min until creamed.
  2. Add in the powdered sugar and cacao and mix till fully blended in.
  3. Add in the vanilla and pumpkin pie spice and blend well.
  4. Slowly add the milk, 1 Tbsp at a time till your desired consistency.
  5. Once cupcakes have cooled, spoon a heap of frosting on each one and spread it around.
  6. Store any remaining frosting in an airtight container in the fridge.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some potato recipes.

May you be filled with joy and health!

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Broccoli Cheese Soup {gluten free}

Hello friends and happy Friday!

Life has been a little on the crazy side- I am still working on an update post and I hope to get that finished this weekend- Although I have some clients and a wedding so we shall see!

When I think of fall, I always think of curling up by the fire with a bowl of soup! Living in Texas, those cooler fall days are few and far between {It was 100 degree today}. But I have our little built in fireplace that I turn on without the heat element and with the a/c on it almost feels fallish! Hahah

When I was in college and grad school, I spent some A LOT of time at Panera. In grad school my roommates and I were too poor to pay to have our own internet and Panera had free wifi, so I did a lot of my home work there.  I would often get a bowl of soup and when I had some extra $ I would even get a bread bowl to go with my soup!
Since developing some food allergies and not eating certain foods for my own health, it has been a while since I have had soup from Panera!  The other day I had a REALLY strong craving for broccoli cheddar soup.  I have been doing a lot of soup making for my husband lately, and I decided to give it a whirl.  I had all the ingredients I needed and threw it together.  I have made it a few more times since then and it has been given the stamp of approval from some friends and special kiddos in my life!  This soup is packed with veggies and def perfect for a fall day even if it is over 100 degrees outside!  😉

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our free for all themed week!

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Ingredients

  • 4 Tbsp ghee
  • 2 cups chopped broccoli
  • 2 carrots, peeled & shredded
  • 1 zucchini shredded
  • 2 cups broccoli slaw
  • 4 Tbsp gluten free flour
  • 2 cups chicken broth
  • 1/2 cup almond milk
  • 1/2 cup heavy cream
  • 2 cups shredded cheese (I used almond cheese)
  • Pink salt, pepper, paprika, turmeric & red pepper flakes to taste

*To keep it on the lighter side, omit the cream and use 1 cup of almond milk*
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Directions

1. Melt ghee in large pot. Add in all veggies, sautée till soft.
2. Sprinkle flour on veggies and stir till coated.
3. Slowly add in liquids and gently stir.
4. Bring to a simmer and let the liquids thicken for about 10-15 min.
5. Add in spices to taste.
6. Add in cheese and stir till melted.
7. Enjoy on a beautiful fall day.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some Choctober fest recipes.

May you be filled with joy and health!

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Pumpkin Veggie Mac & Cheese

Hi friends!
Jumping on here real quick to say hello, happy October and happy national noodle day!
Since it is fall I have been craving more comfort foods! Even though the weather here in Houston has still been pretty warm but that is not stopping me from making more fallish recipes! 🙂
This have been a little nutty, and I will be posting a real update soon!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our noodle themed week!

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Ingredients

  • 1 package gluten free pasta- I used spirals
  • 2 Tbsp ghee
  • 4 Tbsp gluten free flour
  • 1/2 cup chicken broth
  • 1 1/2 cup plain almond milk
  • 1/2 cup pumpkin puree
  • 2 Tbsp avocado oil
  • 12 oz butternut squash, chopped into pieces
  • 4 cups loose kale, washed & chopped (I think I will add even more kale next time)
  • 2 cups dairy free cheese (I used almond milk cheese)
  • Spices to taste- Garlic, salt, pepper, paprika, turmeric

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Directions

  1. Heat the avocado oil then saute the butternut squash till soft large frying pan.
  2. Throw in the kale and let it wilt.
  3. Cook the pasta according to the directions
  4. While the pasta cooks, make the sauce.
  5. Melt the ghee in the bottom of a large pan.  Add in the flour and whisk it into the ghee.
  6. Slowly add the chicken broth and milk, whisking the entire time.  As the sauce begins to thicken, add in the pumpkin puree and spices to taste.
  7. Add in the cheese to the sauce and stir till melted.
  8. Add the cooked pasta to the pan with the sauce and coat all the noodles with the sauce.  Add in the butternut squash and kale.
  9. Eat and enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some free for all recipes.

May you be filled with joy and health!

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