Sweet Potato Basil Soup

It has been almost 3 full weeks since I began my paleo challenge with Crossfit Hook’d. Last night I started feeling as if I were getting a cold, so I decided a freezing Friday afternoon is the perfect day to make a crockpot soup! Soup always makes us feel better, right? I got this recipe from http://paleomg.com/sweet-potato-basil-soup/

Ingredients:
2 sweet potatoes, diced
1/2 a yellow onion, diced
2 cloves of garlic, minced
1 tablespoon dried basil
1, 14 oz. can coconut milk
1 cup organic vegetable broth

Directions:
Combine all ingredients in your crockpot.
Stir together.
Cook on high for 3 hours.
Add soup to food processor or blender and purée until smooth.
This soup would be delicious served with bacon & sour cream, or some crumbed sausage on top!

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Simple Almond Flour Pancakes

Tonight, I tested out a paleo recipe using almond flour to see if I liked these, or the coconut flour recipe better.
The almond flour pancakes were thinner and took longer to cook, but had more of a pancake feel. I really enjoyed both kinds, which isn’t surprising since they were both topped with almond butter. 😉

Ingredients:
1 ripe banana
1 egg
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan

Directions:
Place pan over low heat.
Add extra coconut oil to pan to grease it.
In a small bowl, mash your banana well.
Add egg and melted tablespoon of coconut oil and mix.
Add almond meal & cinnamon and mix well.
Drop batter by 2 tablespoons.
Be careful because batter runs, so put pancakes far away from each other.
Place a large plate or cover over the pan to let the pancakes steam and cook for about 3 minutes on low heat.
Flip, cover again, and cook for another 1-2 minutes.
Top with almond butter while warm if desired 🙂

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Simple Coconut Flour Pancakes

Just whipped myself up a batch of paleo pancakes for a snowy day dessert! Only 3 simple ingredients, and then I topped them with some goodies instead of syrup 🙂

Ingredients:
4 eggs
3 tablespoons coconut flour
Dash of cinnamon
Banana (optional)
Almond butter (optional)

Directions:
Place a pan over low heat.
Add coconut oil to grease your pan.
Whisk together eggs in a bowl, add coconut flour and stir until thick.
Add a dash of cinnamon.
Create pancakes, 2 tablespoons of batter, and flatten them slightly.
Add thin banana slices if desired at this point.
Flip after about 2 minutes, check for brownness on the bottom.
Once flipped cook for 1-2 minutes longer.
Spread almond butter on top while warm and sprinkle with more cinnamon!

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