Coconut, Sweet Potato and Butternut Squash Soup

This is a perfect warmer for the upcoming Autumn. I really love soup during the chilly weather and this will definitely be on my favourites list. Its got a distinctive coconut flavour, so if you like coconut you will love this I think. The coconut comes through and then the hint of roasted garlic. Really filling and satisfying!

Serves 4

1 large sweet potato
1 medium Butternut squash
5 x cloves of garlic
4 tbsp coconut oil
Litre of chicken stock
2 tbsp Italian Herbs
1/2 tin of coconut milk

Preheat oven to 200C
Chop the sweet potato and butternut squash into cubes and place on a baking sheet with the garlic cloves
Coat with the coconut oil and herbs and mix well.
Place in the oven until almost tender, remove and place them in a saucepan, removing the garlic cloves.
Squeeze the garlic from the cloves into the saucepan too and add the chicken stock.
Simmer the soup for about 15 minutes and blend using a hand blender.
Add the coconut milk and check for seasoning. Simmer until heated through
Serve in heated bowls with bacon croutons and paleo bread (optional)

Pork Cutlet in a Almond Meal and Wholegrain Mustard Coating

I created these pork cutlets because pork chops are probably my least favourite cut of meat and I struggle to make them interesting. I actually pan fried these but the almond meal is quite delicate on them and can pull away. So I put one in the oven instead with olive oil and it browned nicely too. Just be careful handling them.
It is extremely easy to make and a quick family dinner for those rush days! Sweet potatoes go very well with pork and we had ours with some mashed.

Serves 4

Ingredients: 
4 x Pork Chops
1 cup of Almond Flour
2 tbsp of Whole Grain Mustard
Pepper
1/2 tbsp Garlic Salt
2 tbsp Parsley
2 tbsp olive oil
1 egg (beaten)

Directions:
Preheat the oven to 200C.
Wrap each chop in cling film and bash with a heavy object until flattened. This will tenderise the meat and make it thinner so it cooks quicker.
Unwrap the pork and spread the wholegrain mustard on one side of the chop. Add to both sides if you like loads of mustard!
Place beaten egg on a plate.
Place almond flour on a plate and add garlic powder, pepper, and parsley.
Dip the chop carefully into the egg mixture and then into the almond mixture to coat well.
Place on a baking sheet and drizzle with olive oil and put in the oven for 25 minutes or until cooked through and browning on the outside.
They wont become overly crispy but they will still be yummy! :)

Paleo Bread

I am one happy bunny after successfully making this bread! I am definitely going to treat myself to a loaf of this every now and then.

I got inspiration from Elana's Pantry and decided to make my own changes and here is the result!

I am super chuffed and its delicious with melted butter. Food heaven!

1 1/2 cups of almond flour
1/4 cup milled organic flax seed
1/4 cup of pumpkin seeds (hold some back for the top)
1 tbsp of honey
1 1/2 tbsp baking powder
1/4 cup of olive oil
1 tsp sea salt
5 eggs beaten

Add flour, baking soda, salt and flax seed to a bowl and mix well
Slowly add the eggs to the mixture stirring well.
Add olive oil (you could use coconut oil either)
Add honey and mix.
Add the pumpkin seeds
Pour mixture into a bread tin and sprinkle with the seeds.
Place in a preheated oven at 175C for 30 - 35 minutes until cooked through.
Cool in the tin and serve with butter and fruit preserve.

Thanks Elana for the inspiration :)