Crockpot Paleo Butternut Squash Soup

I am not into the paleo diet.
Being vegetarian, it would be difficult undertaking.
However, this is one recipe that is Paleo, healthy, vegetarian, and delicious.

1 large butternut squash (approximately 6 cups cubed)
1 3/4 cup coconut milk.
2 cups of vegetable stock (I made my own)
1 granny smith apple, cored, and cubed.
2 carrots, chopped into 1 inch sections
1 tsp ground cinnamon
1 tsp ground nutmeg
(makes about 2 quarts of soup)

1. Throw all of the ingredients into the crockpot and cook on LOW for 4 to 6 hours.
2. Purée using a blender or food processor (You might want to allow it to cool a little before doing this step)
2. Enjoy!

Paleo Butternut Squash Soup

Ingredients before I say goodnight!

Sunday Morning 100% Buckwheat Pancakes

Once a week I like to take a detour from my morning smoothie.

100% Buckwheat pancakes are my special, weekly treat. But buckwheat is by no means a junk food. According to whfoods.org, It contains all eight essential amino acids, including lysine, and tons of fiber!

1 1/2 cups buckwheat flour
1 tsp. baking soda
2 T. olive oil
2 cups buttermilk (I never have buttermilk on hand so I just squeeze the juice of one lemon and top off with milk to 2 cups.)

  1. Heat the pan on medium heat.
  2. Mix the dry ingredients with a whisk.
  3. Slowly mix in the oil and buttermilk — DO NOT overmix! Some lumps are ok!
  4. Oil the hot pan and ladle the batter onto it in whatever formation you desire.
  5. The pancake should be done after 2-3 minutes. My Poppie’s trick was to flip the pancake when you could see bubbles on the surface.
  6. Serve plain,  with butter and maple syrup, plain yogurt and syrup, fruit, or whatever you are craving! Be sure to keep hydrated as these are high-fiber and “cleansing.”
Buckwheat Pancakes

Ian likes me to add mashed banana, dark chocolate pieces, and walnuts. We call them “Monkey Pancakes.”

Super Easy Crockpot Vegetable Broth

This is the base I use for all of my soups. It is light, easy, and delicious!

1 T. Olive Oil or Coconut Oil
2 medium, yellow onions, roughly chopped
2 large carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 garlic gloves, unpeeled and crushed
1/4 cup chopped fresh parsley
2 bay leaves
1/2 tsp. crushed black pepper
8 cups water
2 tsp. liquid aminos (use can also use tamari or soy sauce)
1/2 tsp. salt (optional, I usually do not bother)

1. Drizzle the oil on the bottom of a 4-6 quart slow cooker.
2. Add the ingredients to the crockpot, liquids last.
3. Cover and cook on low for 8 to ten hours.
4. Allow stock to cool for a couple of hours.
5. Strain cooled stock through a fine, mesh sieve into a container.
6. Stock can be stored in tightly sealed container for a few days in the fridge or up to 3 months in the freezer.