Well, here in Atlanta we are finally getting rain! After many days this is much needed and the fact it came with a cold front makes me want to cuddle up all day on the couch with a good book or movie to watch.
AND, do a little cooking.
Because, well…you know me, I enjoy it. And truthfully I’ve been stressed to the limit. There is nothing crazy out of the ordinary going on in my life but between the kids, homeschooling and working…I definitely have been feeling “off” a bit. I decided to use this, and the dreary weather, as a good excuse to take a break for the day and try a couple of recipes I had saved a while back.
They both turned out SO GOOD, I’m very pleased. The cookie was delicious and will be perfect for breakfast and the soup was thick, creamy and delicious. We all ate it for dinner with some crusty sourdough bread and I’ll be having it for lunch throughout the week.
I have to say. Soups in the winter are like salads in the summer. Something I eat almost daily….they make me happy (and I get in lots of veggies!). To me it is one of the easiest ways to take care of lunches for the week….make a big pot of soup and there is plenty of leftovers. Actually….sometimes I wonder….is it possible to make a pot of soup that ISN’T huge??
I don’t think so. lol. Anyways, I thought I’d share.
Pumpkin Breakfast Cookie (Clean Eating & GF)
Slightly adapted from leelalicious.com
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 cup rolled old fashioned oats
- 1 cup steel cut oats
- ⅔ cup dried cranberries (unsweetened preferred)
- ⅔ cup pumpking seeds
- ¼ cup ground flaxseed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- 2 eggs, beaten
I combined the coconut oil and honey in a small dish and microwaved until warm and melted to blend (about 30-45 sec). In a large mixing bowl I combined the rest of the ingredients. I used a random amount of pumpkin-ish spices (cinnamon, nutmeg, cloves) because I didn’t have any of the pumpkin pie spice. It worked :). I then added the melted coconut oil/honey mixture to the dry and mixed well. The mixture was a bit wet but I was able to shape into balls and place on a cookie sheet. One you put the batter on the cookie sheet you will want to flatten as they won’t spread out when cooking. Bake at 350 degrees for 15-20 minutes or until lightly browned around the edges. Cool and store in a cool dry place.
The soup recipe I made was a Vegetable Corn Chowder….so delicious and creamy (with no cream). I’ve never used cauliflower/broccoli stalks but it turned out well. And again, an easy way to get lots of veggies in, right? Photo credit given directly to the website as I forgot to take my own. Link to original recipe below.
Lotsa Vegetable Chowder – recipe & photo from forksoverknives.com
I also recommend the Forks over Knives cookbook (Amazon.com). There are lots of great recipes in the book, and on the website, that use veggies. Don’t be afraid to try some of these as a base and add lean protein if you feel you need it.
8 small/medium potatoes (about 2lbs), cut into 1/2 in chunks
1/2 small onion, peeled & chopped
3 ears fresh corn, kernels removed. Cobs reserved
2 medium carrots, peeled & diced
2 stalks of celery, chopped
1/4 cup chopped red bell pepper
1 cup chopped broccoli & cauliflower stalks.
1 clove garlic
2 tablespoons chopped thyme
1/8 tsp white pepper
2 tsp cumin
3 tablespoons dill
Salt to taste
In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.
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