Butternut Squash Soup

Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes

2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro

Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)

Allow squash to cool so you don't burn your hands.

Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.

Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.

Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.

Carrot (Sunshine) Soup

So, I started "eating clean" last week. I have enjoyed it largely because I can play with new recipes. This recipe looked good but also familiar. My mom used to make "Solskin Soup" which it turns out is very similar to this recipe.

1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger

Saute onion in oil until onions are tender.

Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.

Add broth and salt and pepper and bring to a boil.

Reduce heat to a simmer add orange juice and ginger and simmer for one hour.

Blend the soup in a blender until smooth and serve.

My family liked this with a dollup of sour cream in it! Yummy!

Chocolate Zucchini Bread Gluten Free!!!

Okay, I like zucchini bread too. Here is one I can eat.

1 1/4 cups gluten free flour
1/4 cup cocoa
2 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/3 cup sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cups shredded zucchini

Mix dry ingredients

Beat eggs.

Add sugar and oil and vanilla and mix well

Stir in zucchini

Add dry ingredients and stir until well combined

Pour into a greased 9x5 loaf pan

Bake at 325 for 1 hour.

Zucchini Bread

My family loves zucchini bread and I love sneaking in extra good stuff like the pineapple in this recipe!

3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
4 eggs
2 cups sugar
2 cups grated zucchini
2/3 cup canola oil
2 tsp vanilla
2 8oz cans crushed pineapple drained

Mix dry ingredients together in separate bowl.

Beat eggs until foamy.

Add sugar, zucchini, oil and vanilla and mix well.

Add dry ingredients and stir until well combined and then fold in pineapple.

Pout into 2 9x5 inch loaf pans that have been sprayed with non stick spray.

Bake at 325 degrees for 1 hour.