Chipotle Sweet Potato Soup

  • 2 tbsp Extra Virgin Olive OilImage
  • 1 Large Red Onion, finely diced
  • 4 cloves of Garlic, finely minced
  • 5 springs of cilantro
  • 3/4 tsp Cumin
  • Sea Salt
  • Chipotle Peppers in Adobo Sauce — 1-2 peppers, chopped, 1 tbsp sauce
  • 2 Sweet Potatoes, peeled and diced
  • 6 cups Chicken or Vegetable Broth

Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.


Pumpkin Chocolate Chip Blondies

(From the wonderful

  • 1/3 cup Coconut Flour
  • 1/4 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 4 Eggs
  • 1 cup fresh roasted pumpkin (will not work with canned pumpkin)
  • 1/3 cup good quality honey
  • 1/4 cup Coconut Oil
  • 1/2 cup Chocolate Chunks/Chips

Preheat oven to 350. In a food processor, combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, pumpkin, honey and oil until well combined. Stir in chocolate chips by hand. Pour into an 8 x 8 inch baking dish. Bake for 30 minutes or until a knife can be inserted and removed with no batter sticking to it. Cool and serve.