Yesterday, I found myself in a crazy, home alone and bored, PMS has taken over moment. You know how that goes. I absolutely had to have chocolate. Like, had to have it.
Now, due to this home alone and bored situation, I am embarrassed to also admit that I hadn't showered...since Friday... so leaving the house was not an option. I found myself with brownies on the brain, and I know this is a crazy surprise, but that led me to Pinterest- I knew I had most ingredients that I would likely need, I just needed the instructions. Thankfully, I had already pinned a recipe that looked worth trying- check it out! Paleo Coconut Flour Brownies
{note: I actually created a new board on Pinterest where I share/move recipes that I've actually made into, rather than just the ones I think I want to make. Stole that idea from a colleague at work- love it! Check it out if you want by clicking here.}
Ok, now onto more good stuff. This weather makes me crave soup in a bad way. It's like negative degrees out there, and all I want to do is wrap myself with a bowl of soup. Any kind of soup, really. This one keeps calling my name, though. I may have to make it this week.
Paleo Zuppa Toscana
Recipe adapted from The Paleo Cupboard
ingredients:
1 medium onion, chopped
3 cloves garlic, chopped
2 Tbl olive oil
1 lb ground Italian sausage
1 tsp red pepper flakes
8 cups chicken or veggie stock {I swear by Nature's Promise organic vegetable stock}
4 turnips (appx 1 lb total), peeled and chopped
4 cups chopped kale
1 cup unsweetened almond milk*
S+P to taste
instructions:
- Place a large stockpot or dutch oven over medium high heat. Heat the oil, and brown sausage for appx 5 minutes. Stir it around periodically so it doesn't burn and browns evenly.
- Once the meat is browned, add onion, garlic and red pepper flakes. Saute for another few minutes.
- Add the stock and turnips and stir to combine. Bring to a boil and then reduce heat to low and simmer for 10 minutes.
- Add the kale and almond milk and cook for another 5 minutes or until heated through. Make sure that the turnips are tender and the kale is cooked.
- Add S+P to taste and serve.
notes:
- *I made this a while ago- and have since started making dishes that include a more creamy sauce etc., and in many cases it calls for coconut milk. If/when {and that means when} I make this again, I will more than likely use coconut milk to make the soup slightly creamier
- Who knew turnips could actually be a substitute for a potato?? And a satisfying one at that! #imabeliever
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