Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings) 1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
1 lemon
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
Filtered water
INSTRUCTIONS:
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It’s a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
I don’t know about you, but stuffing is by far my favourite Thanksgiving dish!
Traditionally, my family prepares stuffing with bread, which really sucked when I stopped eating grains years ago. I refused to give up my favourite Thanksgiving side so instead, I created a stuffing recipe that’s not only grain free and healthy, but that my whole family enjoys too!
Why Paleo Thanksgiving Stuffing is so good
It tastes like “real” stuffing but is made with all healthy ingredients, like veggies and meat.
This healthy stuffing recipe is perfect with chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
The ingredients are super versatile: you can swap out what you like and have.
Tips for this Paleo stuffing recipe
Save time by using a food processor to roughly chop all your veggies.
Replace dates with dried cranberries, if you prefer.
This healthy stuffing reheats well, so you can make it ahead of time and save the leftovers for a quick weekday meal.
You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole/baking dish as per my instructions.
Find ethically raised and quality sausage + bacon HERE.
What you need for Paleo Thanksgiving Stuffing:
Sausage stuffing
Bacon
Eggs
Sweet potatoes
Celery
Onion
Mushrooms
Pecans
Dates
Broth
White wine
Avocado oil
Want more healthy Thanksgiving recipes? You’re going to love these:
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It's a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
This Cilantro & Dill Chimichurri is great way to quickly add flavour to fish and seafood. It’s not only packed with amazing flavour, but detoxifying herbs and ingredients as well. AIP, plant-based, paleo, low-carb & keto.
This Cilantro & Dill Chimichurri is great way to quickly add flavour to fish and seafood. It's not only packed with amazing flavour, but detoxifying herbs and ingredients as well. AIP, plant-based, paleo, low-carb & keto.
I love preparing antipasto boards! They are fun and easy to put together–and the list of healthy whole foods that can be added to the board is endless!
This antipasto board has a variety of different flavours and textures–from sweet and salty to soft and crunchy. There’s something for everyone.
So, whether you’re looking for a delicious and healthy appetizer board for your next dinner party or just need some snacks to accompany a glass of wine – this antipasto board will not disappoint.
Want more healthy appetizers? You’re going to love these …
Grab a glass of wine and let your inner artist have fun with laying out these foods on a wood board or large platter. Don’t forget to brag about your food art when company arrives 😉
“Spaghetti” with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free & healthy dish will be your new go-to on pasta night…guaranteed!
Do you feel bloated or ‘heavy’ after eating a bowl of pasta?
What if you could enjoy the flavours of a classic and heart warming Italian dish without having to worry about the negative impact it might have on your body?
What if you could find a replacement that is naturally rich in nutrients, low in carbohydrates and even looks like the spaghetti noodle?
Might you be convinced to try it?
Drum roll please ….
… I present to you, The Spaghetti Squash!
Before you shake your head and say – “I’ll never give up my favourite pasta dish for sauce on squash” – hear me out…
I’m sure most Italians would agree that the magic in a bowl of pasta comes from the sauce. Nonna’s sauce tastes amazing on just about anything!
So my theory is, if you have the perfect sauce, the noodle just doesn’t matter as much.
We’ve all tasted a not so good tomato sauce at one point or another. Bottom line is, if the sauce ain’t good, the pasta ain’t good, no matter how perfect the noddle.
That doesn’t mean we should put less attention on the noodle, but it does mean we have a little room for play instead.
So now that I have you half convinced, let’s move forward to cooking the perfect spaghetti squash. The trick here is simple – don’t overcook it! This will ensure that you maintain the traditional ‘al dente’ texture of the noodle. See my instructions on cooking spaghetti squash below.
Now for the magic. I love to keep my tomato sauce simple and classic – as the smell fills my home with memories of my grandparent’s kitchen growing up.
What you need for “Spaghetti” with Classic Tomato Sauce
Spaghetti squash
Pureed tomatoes
Garlic
Basil
Extra virgin olive oil
Want more guilt-free spaghetti recipes? You’ve got to try these …
"Spaghetti" with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free dish will be your new go-to on pasta night. Gluten free, plant-based, paleo & low-carb.
1600-700 ml can or jarpureed tomatoes, (tomato passata)
2garlic cloves, crushed
2-3fresh basil leaves, or 1/2 tsp dried basil
1tbspextra virgin olive oil
Sea salt and black pepper , to taste
Instructions
Spaghetti Squash
Cut spaghetti squash lengthwise and remove seeds with spoon.
Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes below.
Use a fork to scrape out the strands of squash.
Classic Tomato Sauce
In a sauce pan, sauté garlic and basil in olive oil over medium heat until garlic becomes fragrant. If you are using fresh basil, add basil leaves in after step 2.
Add tomatoes and bring to a light boil for 5 min. Add salt and pepper to taste.
Bring to medium-low heat and let simmer for 45 min.
Add tomato sauce on top of cooked squash noodles and enjoy!
Notes
Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.
Are you struggling to find healthy dessert options that aren’t loaded with refined sugars, crappy oils and other nasty junk?
Healthy treats can be a hard find, which is why I like to get creative in the kitchen and whip up my own delicious and squeaky clean desserts.
Avocado mousse is one of my go-to healthy desserts. It’s super quick and easy to make – and packed with nutrients and healthy fats.
Check out my rich and creamy Chocolate Banana Avocado Mousse recipe. It’s gluten and dairy free making it a perfect low-carb, paleo and plant-based dessert.
Chocolate Banana Avocado Mousse
INGREDIENTS: (serves 1-2)
1 ripe avocado
1 banana
1/4 cup coconut milk (canned, full fat)
4 tbsp. cacao powder
2 tbsp of maple syrup or other natural sweetener of choice
Pinch of sea salt
1. Place all ingredients (except for toppings) into a food processor or high speed blender.
2. Blend until you reach a smooth and creamy consistency.
3. Chill avocado mousse in the fridge for a cool dessert.
4. Add toppings and enjoy.
Want to turn this healthy dessert into a nutrient-dense breakfast? Add 1 scoop of protein powder to the list of ingredients and blend. If you’re using my recommended PurePaleo protein, I suggest leaving out the honey/maple syrup/stevia since the protein powders are sweetened with stevia. Add more coconut milk if needed.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
