In my opinion, there is nothing better than a creamy pumpkin or squash soup in the fall to round out a meal or to serve as a light yet satisfying respite from meat. This recipe was inspired by a Thai butternut squash recipe that my good friend and fellow foodie gave me. I had been thinking of what to do with a pie pumpkin that I had bought so I swapped the squash for pumpkin, made a few personal tweaks and voila…this Thai Pumpkin Soup was born!
I love this soup so much that I always make sure I have some on hand in the freezer (frozen in individual portions to grab one for work or to serve alongside my dinner). The spice level depends on how much curry paste you use. I find 2 tablespoons is perfect for me, but feel free to add more or less as your taste desires. Look for one that does not contain sugar or weird additives. Continue Reading
I have to fess up. I have a major addiction. Well… two addictions. Okay, okay, maybe a few more than two, but that’s all I’m going to fess up to now! What two you ask? Well, chocolate is one and muffins are the other. I love them both dearly and these are two things I cannot give up.
Now that I eat a Paleo diet my muffin recipes have changed, but they are close to consistency and flavor of traditional muffins and I find them incredibly satisfying. I recently developed this recipe for Paleo Chocolate Muffins and am eager to share it!
If you can’t eat chocolate, don’t worry! You can substitute carob powder for the cocoa powder, which I often do as it makes a sweeter muffin and I am very sensitive to the caffeine in chocolate. Since I often eat these for dessert with a dollop of whipped coconut cream on top, I prefer to steer clear of caffeine so as not to interfere with my sleep. I find substituting with carob powder is very close in flavor to chocolate, particularly when made with “toasted carob” powder. Continue Reading