This soup is perfect for Fall weather afternoons, that will hopefully make it to FL soon ;). It is so simple to make, and so delicious. The ingredient amounts don't have to be exact. I find that I sometimes add in a little more vegetable broth at the end if it's too thick. And you can add more/less salt and pepper to taste.
Ingredients: 2 large sweet potatoes 2 TBS extra virgin olive oil (I use Bariani Extra Virgin Olive Oil - it's the only olive oil that is truly cold-processed from start to finish, therefore retaining the most nutrients) 3 cloves garlic, minced 1/2 onion, diced 1 TBS salt 1/2 tsp fresh ground black pepper 2 1/2 cups vegetable stock (Make sure your stock is gluten free, there are several out there that are not! I use Pacific Organic Vegetable Broth or Trader Joes) 1/2 cup heavy cream Peel and cube the sweet potatoes, and boil them until they are tender and mashable. While the sweet potatoes are boiling, saute the onion and garlic in olive oil. Add the salt and pepper. Drain the sweet potatoes and put them back into the hot pot. Add the vegetable stock, and sauteed onions and garlic. Use an immersion blender to blend the soup until smooth. Add the cream, and heat through, about another 10 minutes. Enjoy!
I've been reading a lot about how gluten free products aren't always a great alternative for those wanting to remove gluten from their diets AND consume foods with a low glycemic index. Gluten free products typically contain rice flour, tapioca starch, potato starch, etc, which have high GI values. So, I was cautiously excited when I found a recipe for flax wraps. Flaxseed has a super low GI value. I was hoping it would be a good alternative to gluten free sandwich bread. I was beyond excited with the results! The wrap is soft and delicious and I would almost call it a cross between a wrap and flatbread. I love making my almond butter and jelly sandwiches with it. I've made several wraps at a time and they keep very well in the fridge. I've also made a wrap with hummus, hard-boiled egg, avocado, roasted red peppers and kalamata olives, which was to die for.
The original recipe is from the book Wheat Belly. I've modified it slightly to make it a little less savory.
Mix the dry ingredients and wet ingredients separately, then combine. On medium high heat, spray a non-stick pan with cooking spray (I use TJs coconut oil spray). Spread the batter around the pan all the way to the edges. Let it cook about 5 minutes, then carefully flip and finish cooking the other side. One note, when making more than one it's best to combine the wet and dry ingredients right before you're ready to pour them into the pan. When flaxseed is mixed with wet ingredients and sits for a few minutes, it becomes very sticky and glue-like and it's harder to spread around the pan. Enjoy!
My good friend, Jenny, first introduced me to the amazing quinoa burger. I was on my way to pick up my daughter from school, and I stopped by her house where she ran out a plate of deliciousness to me. She is so awesome and gave me THREE burgers (I thought I was just getting a taste!). Sitting in car line, I had to stop myself from eating all 3 while waiting for school to let out. I knew I had to save some for my husband to try. I could live off of these things, they are so yummy. I've changed the original recipe a bit to make them gluten free. There are several variations of the recipe out there, but this is the one I always come back to. I like to serve them on toasted flat bread or UDI's gluten free whole grain bread with a little Trader Joe's organic ketchup. Here's the recipe :) Yields about 6 patties/burgers. 1 cup cooked quinoa (see below for cooking instructions) 1/2 cup shredded mild cheddar cheese 1/4 cup cottage cheese 1 carrot, finely grated 1 egg 1 TBS gluten free flour (I use Trader Joe's gluten free flour mix) 2 green onions, chopped 1/2 packet of Stevia 1/8 tsp black pepper 1/8 tsp ground cumin pinch of salt To cook quinoa: Rinse 1/2 cup quinoa VERY well. If not rinsed well, it will have a bitter taste. Add the rinsed quinoa and 1 cup of water to a saucepan. Bring to a boil, then simmer, covered for about 15 minutes, stirring occasionally. When almost all of the water is absorbed, remove the lid and continue to cook on low until all water is absorbed. Combine all ingredients in a large bowl. I find these cook best in a non-stick pan sprayed with Trader Joe's Coconut Oil spray over medium high heat. I use a 1/4 cup measuring cup, and drop the mixture into the pan, and flatten slightly to about 1/2 inch. I then cover the pan loosely with tin foil and let them cook 3-5 minutes before carefully flipping them.
I'm Nicole, and my passion is family photography! In each session, I strive to tell your family's story by capturing images that convey happiness and joy. I have 2 young children, and through them I have learned many tricks for getting the most natural and fun smiles from children in a photo session. My sessions are very relaxed and casual, and customized to each family. Please email me if you are interested in booking a session or have any questions.
nicole@nicoletichiophotography.com
- it's the only olive oil that is truly cold-processed from start to finish, therefore retaining the most nutrients)
or Trader Joes) 
because the cornstarch is non-GMO)
