It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.
I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.
We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.
What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.
The best thing about this soup is that it is rich and creamy without any added dairy!
A quick and easy creamy pumpkin soup, dairy and gluten free. Tastes like fall.
1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
2 small-medium apples, cored, peeled and cut into quarters
2 T olive oil
3 cups chicken broth
salt & pepper to taste
pepitas or roasted pumpkin seeds (optional)
Pre-heat oven to 450
Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
Serve topped with pepitas or fresh roasted pumpkin seeds.
We’ve been busy around here soaking up the gorgeous Atlanta weather we’ve been blessed with this week. We’ve been hiking, biking, going on long walks, and hanging out on the back porch. It’s been a great way to spend my last week of fun-employment as well. I go back to work full-time on a new project Monday, and while I am excited to get back to work get a real paycheck again, I will miss living the life of leisure!
Going back to work also got me thinking about getting back on a weekend meal plan and prep schedule. I was brainstorming ideas for dinners that make a lot and that I can freeze, or would make good leftovers for the week. While this recipe didn’t leave a whole lot of leftovers in my house, it’s easy enough that I can double next time I make it to stock up the freezer.
Homemade Italian Meatballs and Sauce
This is one of my favorite recipes for homemade Italian meatballs and sauce. It’s a recipe that I picked up from a Rachel Ray magazine years ago. I have made a dozen times, and know the recipe by heart. This time around though I had to make a few substitutions to keep it friendly for our cave. Basically I had to sub out the breadcrumbs and not serve it with pasta. I found that making paleo breadcrumbs is super simple with some almond meal and a few spices.
These homemade Italian meatballs and sauce are safe for anyone following a primal diet, you can also omit the cheese and make it full on paleo. I thankfully tolerate cheese just fine, so I added it in. When wondering what to label this recipe, I came across this article from Robb Wolf, that explained these different approaches to paleo. It can get confusing at times!
The other awesome thing about this recipe is that is can all be made in one pot! One pot, one bowl, clean-up is easy as pie.
The weather has been so nice we were able to light up the grill to grill some veggies to go along side with these homemade meatballs and sauce. Pair it with a big glass of red wine, and you’re all set for a great meal!