Rainy, Fall days & Comfort Foods

 

 

Hello all!

How was your weekend? Mine was full of rain, pajamas, and comfort foods. What's better than comfort foods on a rainy day!

My mom and I decided to spend a day in the kitchen yesterday. Nothing greater than some mother daughter time baking and cooking together. There were two things we have been dying to make. Pumpkin bread and potato soup!

The pumpkin bread is a paleo baked good. I wanted some bread but didn't want to feel guilty about it. LOL Also, I haven't had the chance to make any baked paleo goods so I was pretty excited about it. The potato soup isn't so paleo though. We have been craving a creamy, rich soup and what's more amazingly creamy than potato. Yum, yum & yum! Let's get started!

                                                                            

Pumpkin Bread

5 eggs

1 cup of pumpkin puree

¼ cup coconut oil

½ cup coconut flour

1 tsp baking soda

1 tsp vanilla

1-2 Tablespoons of pumpkin pie spice or cinnamon

¼ cup honey



 

Potato Soup

2 whole Carrots

2 stalks Celery

1 Shallot

6 whole Small Russet Potatoes

6 cups Low Sodium Chicken

3 Tablespoons All-purpose Flour

1 cup Milk

1/2 cup Heavy Cream

1/2 teaspoon Salt

Black Pepper To Taste

                                                                                        

                                                                                            

 

The pumpkin bread was so amazingly simple!

 

 

You will preheat the oven to 400 degrees then take all of the ingredients and put them all into one bowl! Don't be worried with how thick the batter is when you mix it! That's just how the batter likes to live its life. Just kidding it's just supposed to be thick.

 

 

Spread the batter into a greased 8 x 8 dish then place it in the cooking machine otherwise known as the oven. Bake it for about 20- 25 minutes!

 

 

Potato soup time! Love, love, love potato soup!

First start by prepping all your veggies. Peel. Dice. Chop.

 

 

Grab a pot because its time to sauté the celery, carrots, and shallot for about 2 minutes in a little bit of olive oil.

 

 

Add the taters and sauté for another few minutes.

 

Now we add the first liquid to start boiling those potatoes. Chicken broth!

 

 

 

Oh look its been ten minutes the potatoes are now tender. It's time to add the flour and milk. Mix the two together before putting it in the pot.

 

Let the soup cook for a few more minutes then grab your blender because we are going to war!

Just kidding, we need to blend part of the soup.

 

 

Pour the blended soup back into the pot.

 

 

Yummm!!!

Two perfect dishes on a perfect fall day.