dairy free | All That Glitters

I really think fall food is the best food. The smells, the flavors…I just love recipes with apples, pumpkins, and let’s be honest, if it goes into a crock pot I am there! This time of year is such a rough time for those of us trying to eat healthy, but I found a really great paleo version of pumpkin bread and that just makes me smile! I am not going to lie to you…this pumpkin bread is still the best pumpkin bread I have ever tasted, but the recipe I’m about to share is paleo, has less sugar, and still tastes spectacular! Plus, BONUS, it has chocolate in it!

Ingredients:

5 eggs
1/4 cup ghee
1/2 cup coconut or almond flour
1/2 cup tapioca starch
1/2 cup palm sugar
2/3 cup pumpkin puree
1 tsp lemon juice
1 tbsp baking powder
1 tsp salt
2 tbsp coconut milk
3 tsp cinnamon
1/4-1/2 cup chocolate chips- I use this kind, they ares non-dairy, gluten and soy free..and they’re super good!
1 tsp coconut oil

Directions:

Heat up your oven to 350 degrees.
Spray or line your bread pans.
Melt your butter.
Mix all ingredients except for the chocolate chips and coconut oil.
Pour into your bread pan(s).
Melt your chocolate chips and coconut oil together in the microwave or on the stove.
Pour chocolate over the top of the pumpkin bread batter,
Swirl the chocolate in to the pumpkin bread with a knife.
Bake for 35-45 minutes depending on the size of your bread pan(s).
Use a toothpick to test the bread. if you stick it all the way in and nothing comes out on the toothpick, your bread is done!

I love the addition of the chocolate in this one…it gives it a little extra something something:) I had a terrible sweet tooth yesterday and this hit the spot just right! Let me know if you happen to try it in the comments below!

Have you ever looked at the ingredients in a can of cream of mushroom soup? No? Well, first of all the list is way longer than I feel like it should be for such a simple food, but it also has so many words I can’t pronounce it would make your head explode. To be honest, without even looking at the ingredients, the fact that it stays the same shape as the can when it comes out should be some sort of hint that something is wrong. LOL!

So, in order to avoid the cream of mushroom cylinder I searched for a cream of mushroom soup recipe that I felt safe serving my family this Thanksgiving. Not only did I want one without so much crap in it, I also wanted one that went along with my semi-Paleo lifestyle. Well, I didn’t really find one, so I edited a non-paleo version that I found to make it paleo compliant! It’s grain free and dairy free and you would never know the difference!

Ingredients:

1 carton of baby bella mushrooms (about 12-16oz)
1 tbsp olive oil or ghee
1 onion, diced into small pieces
Garlic- I used about 6-7 cloves, but you can use more or less depending on your taste
Jalapeño pepper- chopped (Note: If you don’t like spicy foods, I would take the ribbing and seeds out of the jalapeño before putting it in to your mixture.)
1/4 cup white wine of your choice
1 cup chicken broth- you can make your own or use this kind that has less additives
8-10 oz coconut milk
Fresh thyme
Crushed red pepper
Salt and pepper

Directions:

Add your oil or ghee to your pot and sauté your onions and mushrooms. Season these with your spices.
Cook until your mushrooms are soft.
Add your chopped garlic and jalapeño pepper.
Cook for another minute or two and then add your white wine.
Let the veggies and spices simmer in your wine, stirring intermittently, for a few minutes until it has soaked up a bit of the liquid.
Add your chicken broth and coconut milk to the mix and let the entire concoction simmer again until it thickens up a bit.
Once the soup is to the thickness of your liking, take away from heat.
If you wish to serve your mushroom soup chunky, you can stop here. If you want true cream of mushroom to put into casseroles and use in your cooking continue on.
Put the soup mixture into a blender or food processor. (This one is reasonably priced and ranks pretty high on Amazon.)
Blend your soup.
You can serve as a soup with sprigs of thyme like I did (It’s great with a steak!) or you can use it to cook with! We plan to use this exact recipe for our thanksgiving green bean casserole!

This soup is actually really good by itself as well. I LOVE mushrooms and needed a little something extra to go with out steak dinner one night so I made this. So good. If you happen to try the recipe out, you’ll have to let me know how it went! Have you ever tried to make your own base ingredients for recipes to cut out all of the additives and preservatives in your meals? Let me know what you made in the comments below!