Delicious Recipes- YUM!

I am so glad we have had some cooler, rainy weather because I am craving fall foods.  And, this next recipe is a winner- delish!!  You must try this, even if you aren’t on the cleanse. 

Squash Apple Soup

2 apples peeled and quartered (I left the peels on because ours were organic)

1 butternut squash peeled and cubed (about 2 inch cubes)

4 cups of chicken stock (or veggie)

1 chopped onion

2 tbsp of coconut oil

1 can of coconut milk

1/2tsp of nutmeg

1/2tsp of cinnamon

sea salt (to taste)

Cook onions in coconut oil until translucent, add apples and squash with chicken stock and coconut milk.  Cover and bring to a boil.  Once boiling, add nutmeg and cinnamon and sea salt.  Cover and turn down to simmer about 20 minutes- until squash and apples are soft.  Blend soup in a blender or with immersion blender to desired consistency.  Enjoy!

I realize I should have put the yellow soup in a different colored bowl to make the pic look better, oh well, it tastes great!

It makes a big pan- leftovers!  Good thing, since I am eating my third bowl as I type this (did I mention Harper is in the middle of a growth spurt?!).

This next recipe makes you feel like you are cheating, but the great thing about it is- you aren’t…  It was born out of the need to make my mom cupcakes for her birthday while we are cleansing, but not having the willpower to cook her cupcakes and not indulge myself.  I am very thankful for this website!  I adapted these cupcakes from there.  She suggests sweetening them with honey; however, while on the cleanse, I replaced the honey w/ over-ripe bananas.  Mom tried both, and the banana version was voted a better tasting cake.  Also, I did the icing for mom’s bath, but left if off of our cleanse-friendly cupcakes, and we think they taste just fine w/ out the chocolate!  I like them as a nice lil’ snack or for breakfast.  See what you think.

Mini Cleanse Cupcakes 

1 over-ripe organic banana (or 1/4 cup of honey if not on cleanse)

1/2 cup of organic raspberries (frozen is fine, just thaw on stovetop)

1/2 cup and 2tbsp of coconut flour (I bought this at WholeFoods)

1/3 cup of coconut oil

1/2tsp of baking soda

1/4tsp sea salt

3 lightly beaten organic eggs

Smash raspberries (and banana) with a fork, you want to break them up so you don’t end up with a whole berry in the cupcake.  Combine flour, baking soda and salt and whisk to remove lumps.  Whisk in raspberries, banana (or honey) and oil, then add eggs.  If the mixture is extremely dry, slowly add in water until a thick cake-like batter consistency is reached.  Fill muffin tins 3/4 full with batter (I chose mini muffin tins).  Cook 15minutes in a 375 degree oven, or until toothpick comes out clean.  Enjoy warm with butter….  Or, you can add chocolate frosting, like I did for the birthday girl. 

Not as pretty without frosting, but they sure do taste good when you haven’t had bread in a long time.

Chocolate Frosting

1/2 cup of cocoa powder (unsweet)

1/3 cup of coconut oil

1/4 cup honey

1tsp of vanilla

dash of sea salt

Combine all the ingredients in a food processor and mix well.   Refrigerate until desired icing consistency is reached.  This frosting hardens quickly and melts fast too.      

P.S.  I can’t make any guarantees that you will turn out as cute as Harper if you do the cleanse…  See the cuteness I am talking about:

We don’t know where he gets it from!

And, sometimes, mommies accidentally dress their lil’ boys to match their friends…  What can we say, we both like the bargains on onesies at Target

Enjoy your weekend, and try out a new recipe !