Butternut squash and Crab soup


I love any type of bisques. This scrumptious bowl of butternut

and crab soup would have been superb pureed smooth but

I decided to leave it chunky so the squash would be more


This is one of my favorite squashes. The nuttiness of the squash

complements any dishes that you combine with it. This is truly enjoyable

with the crab garnish.


This is the perfect choice for lunch or dinner during this fall

season. It warms the soul and is quite easy to prepare and

reheat the next day.


4 minced and roasted garlic cloves

3 T olive oil

1 butternut squash, peeled and cubed

1 diced onion

1 qt broth

1 c light cream or milk

1 c crabmeat


1. Preheat oven to 350. Roast the garlic until soft.

2. In a dutch oven, add oil and heat on medium high.

3. Add the onions, squash and saute until lightly browned.

4. Add the broth and season to taste.

5. Bring to a boil and simmer until the vegetables are cooked.

6. Process in your food processor with the garlic.

7. Return to the pot and add the cream.

8. Scoop into your bowls and garnish with the crabmeat.

Serves 3.

Adapted from gimmesomeoven.

Tomato Pie


I have used tomatoes for many things but this is the first

time that I have baked a pie with them. At first I was hesitant

about it for no reason. The result is a melt in your mouth

pie with cheese, onions and basil.

For a simple lunch, with only a few ingredients this tomato pie

is a winner. Served with a nice fresh green salad, this meal is

very good.


1 frozen pie shell or fresh pie crush

11/2 onion, chopped

3 tomatoes, cut in half, squeeze the moisture and seeds out

1/4 c basil sliced

2 c cheese grated

3/4 c mayonaise

1 t hot sauce, optional


1. Preheat oven to 350. Bake the crust for 10 min or longer depending on the type.

2. Squeeze out the moisture from the tomatoes.

3. Scatter the onions onto the bottom of the pie crust. Sprinkle the tomatoes over and then

the basil.

4. In a bowl, mix the mayonaise, cheese and hot sauce if using.

5.Spread over the tomatoes and bake from 25 to 40 min.

Serves 2.

Adapted from gimmesomeoven.

Paleo Apple pie muffins


The almighty apple reigns supreme in the fall. We start to think

about apple picking at farms, baking pies, tarts, muffins and cakes.

I like to drink apple cider too.

In my household, we all enjoy lots and lots of freshly made

applesauce to eat on its own or with a dollop of coconut yogurt. This

tastes so nice along side crispy latkes or with scoops of granola.

These moist and decadent paleo apple pie muffins are superb. The

wonderful sweetness of the apples combines to create a wonderfully

flavored muffin with the nuttiness of the almond flour.


5 eggs

1/2 c applesauce

1/2 c melted raw honey

1/3 melted coconut oil

1 1/4 c almond flour

1/2 coconut flour

1/2 t sea salt

1/2 t baking powder


1. Preheat oven to 350. Line your muffin pans.

2. Combine all the eggs, applesauce,honey and oil in a bowl.

3. Combine all the dry in one bowl.

4. Use a fork to mix the dry into the wet. Mix well.

5. Fill your muffin cups about 3/4 full.

6. Bake for 20 to 25 minutes.

Serves 12.

Adapted from paleoblog.

Kale Fish Balls


I had this idea to create my own fishballs for my soup. Typically,

I will buy them frozen and just plop them in.

One day I had an abundance of kale so I pureed it along

with a fish fillet and then formed this into small round fish

balls.  The result is an interesting mixture of green and white

balls in my soup.


1 white fish fillet like Basa

1 small garlic clove

1/4 onion

1/2 c kale leaves trimmed

dash salt



1. In your processor, puree the fish, garlic, onion, salt and kale together.

2. Form balls with this mixture.

3. In boiling broth, place the fish balls. Simmer until cooked through.


Serves 2.

Created by Julie

Paleo Spagetti with Meat Sauce


These lovely yellow strands of spagetti squash are so delicious.

As an alternative to pasta, paleo food will use these spagetti like

strands to coat a luscious cream or red based meat sauce. The texture

is lovely and the flavor of this is somewhat nutty.

Paleo spagetti is so easy to prepare. Simply roast it in the oven and then

scoop out the strands when it is cooked. Scoop out your sauce over the

“spagetti” and you have created a wonderful pasta free meal.


Spagetti squash

favorite meat sauce recipe


1. Preheat oven to 350.

2. Cut the squash in half and place on a baking sheet.

3. Roast for at least 40 minutes.

4. Cool and then scoop out the squash into a bowl.

5. Prepare your favorite meat sauce.

6. To serve, scoop some squash onto one plate and

then scoop some meat sauce over the top.

Serves 2.

Adapted from paleoblog.

Sausage and Brussels Dish


I love weekend egg dishes with hash brown potatoes. I like to toss whatever

is remaining in the back of the fridge to clean it out at week’s end. There is

nothing more satisfying than crispy fried potatoes with a bit of meat and the

fried egg or poached on the top.

This Paleo version of sausage and brussels without the potatoes is delicious.

For a moment or two, you may miss the potatoes but the sweetness of the sausage

meat sauteed with the brussels and onion are so great together. The piece de resistance

for me is the egg on the top.

This meal is easy to prepare and very satisfying for those sleep in weekends.  With a nice

cup of coffee, fresh juice and some berries, this egg dish is a winner.


3 sausages, casings removed

1/2 diced onion

1 c brussel sprouts, sliced thin

sea salt

4 eggs poached


1. In a non stick pan over medium heat, brown the sausage meat. Add in the onions and cook for a

few minutes. Add in the brussel sprouts and a bit of broth. Cover and cook until softened.

2. In a pot of boiling water, add a bit of vinegar. Add in the eggs and poach to your liking.

3. Scoop the sausage and brussels onto your plate. Place an egg on the top.

Serves 2.

Adapted from Paleoblog.

Hazelnut and orange cookies


This is such a divine tasting cookie that is both vegan and gluten free

at the same time. I have been baking with nut flours for such a long time

even before I realized that I was baking gf.

The richness of this textured hazelnut meal, almond milk batter infused with

orange zest is so good. I love everything about this cookie from the taste and

the flavors.


This decadent vegan and gluten free cookie is tantamount to

a granola bar. What a good idea to try to make bars of this next time.

It is definitely not too sweet or crunchy or soft BUT just right.


1/3 c coconut oil

1/4 c brown sugar

1/4 caster sugar

1/2 c rice flour

2 c hazelnut meal

zest from 2 oranges

1/4 c almond milk, unsweetened


1. Preheat oven to 330. Prepare your baking sheet with parchment paper.

2. In a medium sized bowl, beat the oil and two sugars. Next add the flour,meal,

zest and salt, continuing to beat.

3. Slowly add in the almond milk a little at a time until the mixture clings together.

4. Roll into walnut sized balls and then place them spaced apart on your sheet.

Use a fork to flatten the balls slightly.

5. Bake for 25 minutes.

Yields about 2 dozen.

Adapted from bellyrumbles.com