Fall Lentil Carrot Soup

As much as I HATE to admit that summer is coming to a close (no no no no no no nooo!), the first day of fall has been announced, and so I am determined to look at the bright side!  I will refuse to think about the impending 7 months of subzero temperatures and snow measured of feet.  Instead I will dwell on this positive point: DELICIOUS, COMFORTING FALL FOOD!  First up?  Lentil Carrot Soup!

I actually made this months ago, but have been waiting for just the right moment to post it!  The moment is now, yay!   The funny thing is, since I made this in the heat of summer, I had intended it as I side dish to accompany our main dishes for a few days.  However…it was SO delicious that both Mr. Rodgers and I gobbled it up as is, unaccompanied.  That’s gotta tell you something!

 

Side note, remember this book?

Meditteranean Frittata 1

This $4 treasure I found at an Ollie’s Outlet?  That’s where this recipe originated (with some Rodgers family tweaks of course!).  You really should go online and snag one for yourself!

 

So, enough talking!!  Here’s what you need:

  • 2-3 Tbsp Coconut Oil, or Grass Fed Butter
  • 1 Large Onion, Chopped
  • 3 Carrots, Shredded
  • 2 Stalks Celery, Chopped
  • 2 C Lentils, rinsed
  • 8 C Chicken Broth (Or water)
  • 8 Green Onions, sliced
  • 2 Bay Leaves
  • Salt and Pepper

 

And here’s how you do it:

  1. Prep all your veggies!
  2. Heat your oil in a large pot and dump in your veggies.  Cook and stir until they are tender.
  3. Add lentils, water (or broth), salt, and pepper and bring to a boil.  Reduce to a simmer and cook until the lentils are tender, probably about 10 minutes.  Add the green onion and cook for another minute or so.  And you’re done!  Just adjust as needed, and enjoy!!

 

 

Peectures!

Lentil Soup 1

Prep your veggies and start them cooking!

Lentil Soup 2

Look!  It must have been a “comfort” day for all…because these little ladies would not get more than a foot away from me!  Look how frumpy they are!  They’ve both had hair cuts since then.

Lentil Soup 3

And lentils, your liquid, salt and pepper.  Simmer until lentils are tender.

Lentil Soup 4

Add green onions…

Lentil Soup 5

Stir it all together and cook for another minute or so.

Lentil Soup 6

Lentil Soup 7

Lentil Soup 8

 

 

 

Paleo Almond Pistachio Breakfast “Granola”

I must apologize for a short stretch of silence there!  You see, my little brother….(I call him my little brother, but let’s be honest here, he’s been bigger than me since oh, fifth grade? ;))…is moving to Virginia!  And he stopped here on his way through!!  He is still here, actually.  I just decided I could take a moment to blog, because he and Mr. Rodgers are very much engrossed in a game of NFL Blitz on Nintendo 64 right now.  Yeah.  Be jealous!!  Anywho, I haven’t abandoned you my friends, I have just been spending time with the fam.  It is the most important thing in the world to me, and I haven’t seen my side for a year!!  So I’m soaking up every minute!

But here I am!  I promise I’m still cooking!!  And here is a little treat for you!  I call it breakfast, but in all honesty….the few days after I made this, it was more like breakfast granola…then mid morning snack granola…then lunch granola…then mid afternoon granola…you get the picture.  😉  I.  LOVE.  GRANOLA!  But my options are limited since most granolas have sugar…or even if they are a healthy organic brand, they are mostly oatmeal.  Which I LOVE, but definitely react to.  Sad day!  Needless to say, I was stoked when I found this Abel Jame’s recipe for “Caveman Crunch.”  I tweaked it a bit, and whabam!!  Granola is back in my life!  I want it to be in your life too, so here you go:

 

Here’s what you need:

  • 1/2 C Raw Sunflower Seeds
  • 1/2 C Raw Pumpkin Seeds
  • 1 C Almond Flour
  • 1 C Unsweetened Coconut
  • 1 C Almonds
  • 1 C Pistachios (Shelled)
  • 2 Tbsp Cocoa Powder (Unsweetened)
  • Cinnamon to taste
  • 1/2 C Coconut Oil (melted)
  • 1/3-1/2 C Raw Honey (melted)
  • 1 tsp Vanilla
  • 1/2 C Raisins (THIS IS MY ADDITION!  I am okay with raisins, but some paleo people are not!  If you don’t want the added fruit sugar, then you can leave it out.)

 

And here’s how you do it:

  1. Preheat your oven to 325*
  2. If your almonds and pistachios are not slivered or chopped, then place them in  a food processor and pulse until a good, granola-like consistency.
  3. Mix all dry ingredients (minus the raisins) in a large bowl.
  4. In another bowl, combine the oil, honey, and vanilla.
  5. Line a large cookie sheet with foil.  Dump the wet ingredients over the dry and mix together till it is evenly coated.  Spread it out on your cookie sheet.  It should be in a nice thin layer.
  6. Bake in the oven until just starting to brown.  The original says 25 minutes, but mine never lasted that long.  You are cooking with honey, which burns VERY QUICKLY.  So check it often, and stir it at least once while cooking.  About 5-10 minutes before its done, sprinkle your raisins in.  Remove, let it cool, and serve however makes you happy!  I eat it in a bowl with unsweetened almond milk!  Would also be good on top of some Greek yogurt…whatever you can think up!

 

Peectures:

Granola 1

Measure out your nuts!

Granola 2

Put them in a food processor if they didn’t come slivered or chopped…

Granola 3

And whiz until you get a good “granola” texture.

Granola 5

Mix all your dry ingredients in a bowl minus the raisins.

Granola 6

Stir together all your wet ingredients.

Granola 7]

Pour the wet stuff over the dry stuff and stir to coat.  Spread thinly over a foil line cookie sheet.

Granola 8

Bake at 325* until just starting to brown, stirring at least once and keeping a sharp eye out for burning!  Add raisins a few minutes before it is done.

Granola 9

Enjoy however you desire!!!

 

Grain Free Fish Taco Bowls

Yum!  If any of you know anything about Mr. Rodgers, you probably know that he loves anything “taco.” However, our options are limited, seeing as his new, stricter rules cut out any grain!  Now he always loves what I make, but because he’s just so wonderful I love trying to surprise him with new dishes that capture at least parts of his old favorites…without the items on his “no-no” list.

That is what this was.  And it was totally worth it!  I am so excited for a new way to enjoy our favorite flavors.  We used to eat fish tacos once every other week or so, because it made us feel like we were eating a “fancy” or “special” taco.  Now…we can do that again, without guilt or the added pounds for the Mister!  Want to know a secret?  He has lost 40 pounds so far, and is still going!  I am so incredibly proud of him!  And thrilled with all the new recipes we are discovering in the process.

Anyways…back to these AMAZING bowls of flavor!

Adapted from pinchofyum.com

 

Here’s what you need:

  • 1 Recipe Cauliflower Rice
  • 2 Tbsp Grassfed Butter or Coconut Oil
  • 1 lb Fresh Cod (Or white fish of choice)
  • 2 Cloves Garlic, minced
  • 1 Red Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Can Black Beans
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 tsp Cayenne Powder (to taste, if you don’t like it spicy then just use a pinch)
  • Salt and Pepper
  • 1 Recipe Avocado Salsa for topping
  • Fresh Mango for topping (so good!)

 

And here’s how you do it:

  1. Mix together all the spices and spread generously over your fish filet.
  2. In a large cast iron skillet, melt the butter/oil over medium high heat.
  3. Add your fish now, cooking each side a few minutes until it is white through and flakes easily.  It will be tastiest if you can get at least a little bit of a sear on both sides!  We like ours crisp and a little blackened, as you’ll see in the picture!
  4. Remove the fish and add the peppers and onions.  Cook until tender crisp, making sure to stir and scrape up those blackened bits of goodness stuck to the bottom of the pan.  Add the beans and garlic and stir, cooking until everything is warm through.
  5. In a bowl, add a big spoonful of cauliflower rice.  Next, layer on the bean/veggie mix, then the fish (I shredded mine), then salsa, then mango…and whatever else your heart desires!  Enjoy!

 
Fish Taco 2

Prep all your veggies and things!

Fish Taco 3

Get your fish ready…

Fish Taco 4

Mix together your seasonings…

Fish Taco 5

And generously season your fish.  Melt your butter and add fish.  Sear each side and cook until it flakes easily.

Fish Taco 6

Remove from pan and set aside.

Fish Taco 7

Add onions and peppers to same pan and cook until tender crisp, stirring so you scrape up all the yummy blackened stuff on the bottom of the pan.

Fish Taco 11

Add your black beans and garlic, cook until heated through, and dump into a bowl.

Fish Taco 8

Shred your fish.  Yummy!

Fish Taco 9

Prepare your spread!

Fish Taco 10

You an do this buffet style and have everyone create their own, or fix the bowls up yourself!

Fish Taco 14

Add the rice first, then the veggie mix…

Fish Taco 16

Then the fish…

Fish Taco 15

The salsa…

Fish Taco 17

And the mango!

Fish Taco 18

So ridiculously yummy, with layers of flavor!!!  I hope you enjoy this like we did!

 

 

Simple Cauliflower Rice

I know I have posted a version of cauliflower rice before.  It was an extremely delicious, Asian, “fried rice,” only cauliflower style.  😉   It was amazing.  One of my favorite things ever!  But sometimes you just need a simple, quick rice substitute, not packed with too much flavor…since rice is usually the base for something more rich.  So here is a little treat for you in those times!  A healthier alternative to rice, a great way to sneak in veggies…and literally takes just a few minutes!  I am so thankful to Abel James for opening my eyes to just how easy this can be!

 

So, here’s what you need:

  • 1 Head Cauliflower, chopped into florets
  • Salt and Pepper
  • Garlic Powder

 

And here’s how you do it:

  1. Place cauliflower (in batches if needed) into a food processor, and pulse until it is about the size of rice.  Alternately, if you have a grater attachment to a KitchenAid, that works well too!
  2. Dump into a large microwave safe bowl.  (I know…its crazy right?!  I am usually not a believer in using the microwave for anything other than warming up left overs or melting butter…but this works so well!)  Microwave for 5 minutes.  Carefully remove, stir, and season to taste with salt, pepper, and garlic powder.  If needed, return to microwave in minute increments until “rice” is softened and a nice texture for your purposes.  I usually have to cook an extra minute or two over the suggested 5.  🙂
  3. Serve hot under your favorite dishes!  My serving suggestion will be up soon!  I used it for…drum roll please…Grain Free Fish Taco Bowls!  Soooooo good!!

 

 

Fish Taco 13