It's Fall, time for Paleo pie & soup!

Once again, Leslie B. returns to the kitchen and delivers two delicious recipes!  With 2 small kiddos to serve as taste testers, you know these are held to a high bar.  Enjoy!

Ok, ok, I get it.  It's pumpkin season.  Let's not make that a reason to go overboard this time. After a long fall season capped off by Thanksgiving, I gotta tell you in years past the endless variations start to taste the same. Is it possible for something to taste soggy and orange?

While everyone else is entering a pumpkin spice frenzy (and trust me, there's more than just pumpkin in pumpkin spice, if you know what I mean #readtheingredients), let me offer you a fun healthy seasonal alternative that rocks the Paleo lifestyle and tastes amazing. I use butternut squash to make a seriously delicious filling and nestle it in a super tasty cocoa, date, and nut crust.

Kid tested, mother approved.

My best friends, their two kids and my boys demolished this whole pie in less than 10 minutes.  If they could chew and swallow faster I think we could have beaten that time.  Enjoy this dessert guilt-free tonight and detox from potential pumpkin overload.

No Bake Butternut Squash Pie

For the crust:

• 1 cup almonds
• 10-12 dates, soaked in hot water for one hour
• 3 tablespoons cocoa
• 1 teaspoon coconut oil

Use your food processor to grind up the nuts, soaked dates and cocoa. Press into a greased pie pan. I use coconut oil to grease my pie pan and it comes out perfectly every time.

For the filling:

• 3 cups butternut squash puree
• ¾ cup honey or maple syrup
• 3 tablespoons coconut oil
• ½ cup almond or cashew butter
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 tablespoon vanilla

Blend all of the ingredients in a food processor. Carefully pour the filling into your pie pan. Refrigerate the pie for at least three hours. The pie should firm up pretty nicely, but it will be softer that your traditional pumpkin pie. Serve cold as is or top with a little coconut whipped cream.

Zucchini Soup

As we enter October, we need something warm and comforting to keep us going through parent-teacher conferences, fall sports games and trick-or-treating. In fact, I love to make a big pot of soup to serve before my kids throw on their costumes to go door-to-door.  They live in hope that they'll end up with more Reeses and Snickers and fewer Dum Dums and Tootsie Rolls; they don't realize the hoops they'll have to jump through (like eating real food) to actually ever taste their candy.

This zucchini soup is incredibly easy to make.  I recommend you whip up a batch to give your trick-or-treaters something healthy to fill their bellies as they head out into the night.

Makes 8 cups or 4 bowls of soup.

• 4 zucchinis, sliced into rounds
• 1 tablespoon coconut oil
• 1 onion
• 2 cloves of garlic
• 1 can of coconut milk, full fat
• 4 cups of chicken stock or bone broth

The directions could not be easier. Throw all the above ingredients into a pot and heat over medium heat on your stove top. Once the soup is bubbling away, you can walk away and go clean your bathroom! (Or do something fun…I won’t stop you.) Check back in about 15 minutes and see how soft your zucchini and onion are. Once the onion is translucent and the zucchini is falling apart it is time to take out your blender.

Carefully transfer the hot soup mixture into your blender and blend until smooth. Make sure to leave room at the top of the blender for the steam from the soup to escape. This is important because you do not want a hot zucchini facial.

Salt and pepper your soup to taste. This soup freezes really well in case you have leftovers.

Want this recipe as a 1 page PDF you can easily print?  Check out our eBook, On Being Paleo, which includes 30+ recipes (including this one) along with an easy Intro to Paleo and a guide through the 7 Pillars of Paleo.

 

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