Easy Broccoli Soup

Tonight's Dinner: Broccoli Soup and a Big Hunk of Salmon

After listening to the rain patter on the windows all day long while being stuck inside at work, the weather turned absolutely beautiful right as I was walking out to my car this afternoon.  I quickly chomped on a handful of baby carrots when I got home, and then the hubby and I took a long walk through the nearby neighborhoods.  With a slight breeze and the sun shining, it was a perfect day to get outside and get some fresh air. It gave me the burst of energy I needed to make something tasty, healthy and new for dinner!

We buy giant bags of frozen organic broccoli from Costco ($5.99 for a four pound bag!) on a weekly basis, and I was looking for a new way to eat it tonight. Normally, I just boil some water, throw in the broccoli for about 10 minutes, drain, then serve with salt, pepper and butter. Tonight, though, I was feeling adventurous! Why not blend it up into a liquid palatable not only to people with teeth, but also people without??! Why not, indeed!!

This recipe is ridiculously easy with only six ingredients. And it actually tastes good. If you like broccoli, you're going to like it. BAM!

Broccoli Soup
16 oz frozen broccoli
1 tsp ghee
2-3 cups of bone broth
1 dash of garlic powder
salt and pepper to taste

Add all of the above to a medium sized pan. Bring to a boil. Once the broccoli is tender, transfer to a blender or food processor and blend until smooth, returning to the heat if needed. Add salt and pepper to taste. Makes 3 servings.

Paleo Pumpkin Muffins

So warm and buttery!

So it has been quite a while since I've blogged. Somehow, these past few months have completely flown by. I'm having a hard time believing this weekend is the beginning of June! I've been experimenting A TON for the past few months -- trying new recipes, eating new vegetables (and figuring out how to make them taste good!), and continuing on my fitness journey, hitting the weights and doing pullups (I can do 4 in a row, now, success!!).

After completing Jamie Eason's LiveFit Trainer in January, I had a lot of muscle, but was suffering from a few digestive issues. After experimenting with cutting out grains and gluten from my diet for the past few months, I'm feeling 100%. I eat a ton of vegetables, meat, sweet potatoes, nuts and include coconut oil, butter, eggs and some dairy. I also throw some fruit in there every once in a while. It has been about three months since I made this change, and I can't see going back. The difference is incredible!

Here is one recipe we eat for breakfast on a regular basis. It's not very sweet, so sometimes I put a little Stevia on top if the mood hits me, then add a pat of grass-fed butter. These make a quick, easy snack that keep you full. All I had for breakfast this morning was one of these, and I was set until my mid-morning snack.


Paleo Pumpkin Muffins

1 (15 oz) can pumpkin
1/4 cup coconut flour
1/4 cup almond flour
1/2 cup melted coconut oil
6 eggs
2 tsp vanilla
2 tbs honey
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder

Preheat the oven to 400 degrees. Mix the coconut flour, almond flour, cinnamon, nutmeg and baking powder together. In a separate bowl, mix together the melted coconut oil, eggs, honey and vanilla until blended. Mix the wet and dry ingredients together, then fold in the pumpkin until completely combined. Scoop batter into a a 12 muffin tin and bake for 22 minutes or until a toothpick poked in the center comes out clean.