Soup weather

With Fall comes a change in diet. I'm watching what I eat in an attempt to be more healthy for the 800th time. And that combined with dropping temps means soup.

Tonight, after a good day, I made split pea soup from Saved By Soup. It's super yummy and was so easy I can't believe it. Here's the recipe:

2 tsp canola or corn oil
1 medium-sized onion, chopped finely
2 medium-sized carrots, cut in half lengthwise, and sliced 1/2" thick
1 rib celery, trimmed and finely chopped
2 cups split peas, rinsed and picked over
4 cups defatted chicken or vegetable broth, preferably homemade
2 cups cold water
salt, pepper
(i added some chopped organic ham)

heat the oil in a heavy bottomed saucepan over medium-high heat. add onions, carrots and celery, stirring, until vegetables begin to soften, about 2 to 3 mins. add the split peas, broth and water and bring to a boil. partially cover the saucepan, reduce heat to medium-low, and simmer until soup is thick, about 45 minutes. season with salt and pepper to taste before serving.

sooooo easy and yum!

i'll try more from this cookbook and let you know how they are.

paleo chocolate pudding with coconut milk whipped cream

drooooooool

Chocolate Paleo Pudding with Coconut Whip Cream
2 ripe avocado
2 ripe banana
4 medjool dates, pits removed
1/2 cup cacao powder
1 1/2 tablespoons coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
pinch of sea salt
Instructions:
Place all ingredients into a bowl of a food processor.  Process until all ingredients are smooth and well incorporated.
Transfer pudding to bowls of choice and refrigerate for 15-20 minutes before serving.
Top pudding with Coconut Whip Cream and fresh fruit or on it’s own.
Makes about 3 to 4 servings of pudding.