My boyfriend doesn’t like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us. I’m all like, “It’s time to apple-pumpkin-squashify all the things!” and he’s all like, “Oh, it looks like there’s some bread over there for toast.” Literally, he had toast for lunch the other day. I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.
I’ve been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.
Things are going a little bit better on the apple front, though, because Ben really liked this cake. Unless you’re the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won’t know that there’s any apple in it. It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.
“Can I have this?” Ben points to the last slice of galette, sitting alone on the cutting board.
“NO!” I scream in my mind.
Sensing my hesitation, and because he’s a nice boyfriend, Ben asks, “Do you want some of it?”
All of it. “Half of it.”
Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share. And he doesn’t even like pears! That’s how I know these galettes are good stuff.
This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!
It’s Whole30 time! In addition to eating right all month, I’ve committed to posting everyday as part of Blogher’s January NaBloPoMo. The theme is pressure, which seems fitting–I’m putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won’t be able to share 31 new recipes, but instead will sometimes blog about how I’m feeling and what resources I’m using. I’ll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren’t committing to a whole Whole30.
You heard it here: cranberry is the new pumpkin! I am pretty much ready to put these little red super-berries in everything I make from now until Christmas. I love the depth the tart flavor of cranberries adds to desserts, and they’re great in savory dishes, too.
This recipe is so easy–just two ingredients, and you end up with two delicious and giftable condiments. The cranberry maple syrup would be great on pancakes, but I’m also thinking about incorporating it into a festive cocktail. I’ve already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned! If you want to be really prepared, make a batch of this now and just stash it in your fridge. I promise you won’t be sorry you did!
The cranberry compote is also delicious, and less sweet than the syrup for those of you who don’t want to get a toothache. I used some to make a parfait with yogurt and pecans this morning, and it was amazing. (Holiday parfait–it’s a thing! A delicious thing that rhymes!) You could also spread the compote on toast or even serve it with pork chops.
I had so much fun watching and listening to the cranberries pop while I was making this recipe. It’s more subtle than popcorn, but still great. I tried to make a video of it to post on Instagram, but it turns out I don’t know how to do that. Anyway, it made me think of the song “Get It Poppin’” (warning: explicit lyrics) from ten years ago–it’s a completely ridiculous Fat Joe song where he asks the ladies what they’re gon’ do, and they say “I’ma get-get-get it poppin!” over and over again. So, yes … that song has been stuck in my head since I made this. Still totally worth it, though!
I’m on a really big soup kick right now. It’s so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that’s both kinds of hot: warm and a little spicy. The only problem with soup is that it sometimes takes a while to make. Not this one, though. You can have this soup on the table in less than 15 minutes! It’s a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes. If you have a well-stocked pantry, you can whip up this soup at a moment’s notice. It’s great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!
I used homemade chicken stock made from a rotisserie chicken for this soup. It was my first time making chicken stock, and I’m so glad I took the time to do it! It made the whole house smell wonderful, and I felt like I was being really frugal. I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes. This recipe will also work with store-bought stock, though–the real flavor star here is the curry paste.
To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead. The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin. You can even omit the sunbutter or almond butter if you’re out, but it adds a nice richness to the soup.