Summer IS Tomatoes - Day 2

Have you ever had Whole Foods tomato and zucchini soup?  It is wonderful! It is hearty and healthy!  I am not a fan of tomato soup but I love this soup.  I have such an abundance of tomatoes that I decided to try making it.  AND it is a good thing I have lots of tomatoes because it took several tries.  Since we don't have a Whole Foods nearby, I had to trust my memory for taste testing....and that is not always a good thing.  But have several attempts I've created a really good tomato and zucchini soup that I think is a close second.

Peel, core and chop approximately 10 tomatoes.  Then crush them (potato masher or food processor or blender - your choice). Add 1 grated carrot and the following spices: 1/2 teaspoon each rosemary, thyme, basil, salt, pepper.  Place in pot and heat to simmer.

At 400 degrees roast the following vegetables:  2 sliced and diced zucchinis, 1/4 of a red onion, 1/4 of a green bell pepper, 3-4 cloves garlic.  I roasted mine on parchment paper.  When veggies begin to brown they are ready!  Remove from oven and let cool.  When cooled enough to handle finely dice all veggies.  (Zucchini will not need dicing as it will be 'falling apart' already).  Add veggies to tomato base.  Slowly add 1/4 cup of half and half and 1 cup of broth (your choice of flavor) to soup.

Simmer soup for 2-3 hours to infuse all the flavors.

This is a hearty soup that is good year round.  I 'perfected' my recipe today and had it for lunch.  Or at least to me it is 'perfect'.  Hope you enjoy it.

Summer IS Tomatoes - Day 1

 Summer means tomatoes and I love tomatoes!  I am allergic and I break out in a rash if I eat very many.....BUT I LOVE tomatoes.....so I eat them anyway......after all, summer is the only time you can get 'real' tomatoes.  I thought I spend the next few days sharing a few of my tomato favorites with you.

This a tomato and cucumber salad.  It is super easy and great tasting.  You can also vary the seasonings.  This one is made with mint and is a refreshing side dish or wonderful alone.

Core, seed and chop approximately 1 pound of tomatoes.
Chop 3-4 cucumbers.  (I actually used 1 large English cucumber in this variation)
Dice 1/2 cup red onion.
Toss all in a large bowl.
In separate bowl mix 4 tablespoons lemon juice and 4 tablespoons olive oil.  Then add seasonings of your choice and salt/pepper.  Pour over tomato mixture.  Chill and enjoy!  Keeps for several days in the fridge.

For the salad in this picture I used fresh mint (chopped) as my seasoning.
Other times I have used garlic or rosemary or crushed red pepper and even cilantro.  Be creative!

Acorn Squash!

I love acorn squash!  But I have a really hard time finding different ways to prepare it.  It is a winter squash so should be limited on a Paleo eating plan.  But it is a nice variation from summer squash.
I found this recipe and modified.  I have made it twice in an effort to 'get it like I wanted it' and I think I have it.

Try it and see what you think.

This recipe serves 2.
1 acorn squash, halved and seeds removed
1/2 pound of ground Italian sausage (turkey or pork)
1/2 cup diced onion
1 cup diced mushrooms
1 cup spinach leaves
1/4 cup diced bell pepper

brown sausage, onion, and pepper.  Drain thoroughly and stir in mushrooms and spinach.  Cook for 2-3 minutes.  Stuff into the cavity of squash.  (I put a little cheese on top of Lawrence's)

Bake at 350 degrees for 1 hour.

We both loved it!  Add a salad on the side and you have a complete meal.

Yes, it really is Paleo!

Warm banana bread is the greatest!  And just because you are eating Paleo doesn't mean you can't enjoy a piece....or two.....  This banana bread is made in your slow cooker and couldn't be any simpler or healthier.

Be sure you line your slow cooker with parchment paper OR it will stick to your cooker!  Trust me - I know this for a fact!  It is not hearsay!  LOL

You will need: 3-4 ripe bananas, 1/4 cup melted coconut oil, 1/2 cup honey, 1 tablespoon vanilla flavoring, 3 tablespoons of coconut milk, 3 eggs, 2 cups of almond (or coconut) flour, and 1 teaspoon baking soda.

Optional - add chopped nuts of your choice.

In large bowl, mash the bananas with a fork.  Add the melted coconut oil.  Stir in the honey, vanilla, milk, and eggs.  Lastly, add the flour ad baking soda.  Pour the mixture into your LINED slow cooker and cook on low until the center of bread is cooked.  The time will depend upon your cooker.  Mine took 2 1/2 hours.  Carefully remove bread by lifting the parchment paper.

Enjoy!  Great for snack or breakfast!