Roasted Red Pepper and Tomato Soup

Ah, Fall. I have such mixed feelings about the change of seasons.  Let's see... I really don't like that the days are getting shorter and cooler.  And I am not happy about the rainy days we are having right now either, even if we really need the rain after the unusually hot and dry Summer we enjoyed!  On the other hand, I do love that some of my very favorite things to eat are more readily available and more reasonably price with the onset of the Fall harvest.

One of these favorite things is red peppers!  And when they are on sale at my local market, I buy a huge bagful and always roast some almost immediately. I love them sliced up on salads, and in omelets, on burgers, and especially in home made soups.  Today I am sharing a quick and easy way to put together a lovely one... Roasted Red Pepper and Tomato Soup.

It is just a matter of roasting the peppers and then pureeing them with a can of diced tomatoes.  If you are not sure how to do this, I have included a link to a little tutorial about it in the first recipe instrucion (which also has another delicious soup recipe).  It is so easy... just takes a bit of time.  You can season  your soup with basil and oregano, or leave plain and just add some salt and pepper. As is, it is vegan but if you don't care about that, you can  make it a little fancier and even company-worthy with the addition of a sprinkle of grated parmesan cheese.  It is truly delicious!

You might enjoy this soup as a first course at dinner, or as your main course at lunch. I have even slurped a bowlful as an afternoon snack.    Yes, the best part about Fall is definitely homemade soup!

Roasted Red Pepper and Tomato Soup
Makes 4 servings, approximately 1 cup each

Ingredients:

• 3 red peppers
• 1 28-ounce can (798 ml) diced tomatoes
• salt and pepper to taste
• dashed of basil and oregano (optional)

Instructions:

1. Roast red peppers and allow to cool before removing seeds and skin.
2. Place the peppers in a large bowl along with the tomatoes.
3. Puree the veggies with immersion blender and pour into to saucean to heat.
4. Warm soup to desired temperature over MEDIUM heat on stovetop.
5. Remove to serving bowls and season.  Garnish as desired.
6. Leftover soup may be stored in refrigerator for a couple of days or frozen.

1 serving, without garnish

WW SP = 0 (vegetables are 0 SP foods so nothing to count here)

Calories 70

Saturated Fat 0g

Carbohydrates 14.1g

Fibre 3.6g

Sugars 5.1g

Protein 2.6g

I always make a few extra, for omelets, burgers, salads...  yum!

After seeding and removing the skin.

Season with salt and pepper, and a bit of dried basil and oregano if you like them.

A bit of shredded parmesan cheese adds a lot of flavor and only a few calories.

Are you a fan of roasted red peppers, too?  What is your favorite way to enjoy them?

Berryful Freezer Pops Coming Right Up!

These berryful freezer pops are a perfect treat for Canada Day or the 4th of July celebrations... especially if it is a hot sunny day in your neighborhood.  I first made them a few years ago when I won some new freezer pop molds in a giveaway from spabettie and wanted to try them out with something special and new.  I have used the molds a lot since then, but this recipe is still one of our favorites.  It is a great way to cool down on a hot Summer day.

They do take a few hours to set up so if you can, make them the day before you want to eat them.

These molds hold a total of 3 cups.  If you plan to make some pops for yourself, you will want to measure your molds and then adjust the amounts of the ingredients accordingly.  When I made them, I didn’t put enough water in the food processor, so I just added some more to the mixture once it was in the molds and then stirred it a bit.

Berryful Freezer Pops

Ingredients:

• 2 cups frozen berry mixture (blueberries, blackberries, raspberries, strawberries)
• 1-1/2 cups water
• bit of Stevia (this is optional of course)

Instructions:

1. Place water and berries into a heavy-duty blender and process until smooth and thick.
2. Pour into freezer pop molds and freeze overnight.

Mine came out to about 23 calories each… and of course they are zero Smart Points for my Weight Watchers buddies. 

Of course you could use any fresh berries that you find in your local markets instead of frozen. I know there are still strawberries and raspberries and blueberries in my area.

How do you celebrate your national holiday?

Homemade Roasted Almond Butter

For the past couple of weeks I have been spending way too much time with my dentist... Oh, don't misunderstand me.  I really like my dentist. He seems to be a very nice man.  But I had a loose filling one one of  my upper left molars which, when removed, revealed a cavity, and also a crack in one of my upper right molars...  all of which led to needing 2 crowns.  The prep work was killer and now I feel like a princess with the price I had to pay for these lovely crowns!

But the real downside here is that I can no longer eat whole almonds.  I love, love, love almonds... raw almonds mostly, but I also enjoy them roasted, plain or salted, and even hickory smoked... you present them to me, and I will eat them.  Happily.  But no longer... apparently that is likely what cracked my tooth and I was informed by the dental assistant that none of us with large fillings should really eat hard nuts of any kind or size.  Come to think of it I had a cracked tooth a few years back and it was likely from the same thing. Drat.

So, what to do with this huge stash of raw almonds I now have in my pantry thanks to a great sale at Costco last month?  Why, make almond butter, of course!  And it was actually easier than I thought it would be.  Way easier!

I decided to make small batches of almond butter and store it in a glass container in the refrigerator. So I started with 2 cups of nuts, and roasted them in the oven and put them into my food processor while still very warm from the oven... turned it on and waited to see what would happen.  At first I thought my food processor was not adequate. I could see that the nuts were ground into almond meal, but then all of a sudden it happened... creamy, almond butter!  I had to taste it right away of course.

And it is delicious. And it is thick and creamy. I am hooked!

Now I know you can add flavors if you like... cocoa, cinnamon, maple syrup, coconut... you name it.  And I just may try that. But to store it, I am leaving it plain, and then can add other goodies to it once I get over the novelty of having it at all.  I actually quit buying almond butter a couple of years ago when the price went past the point of what I call affordable. 

So here it is... plain old almond butter.  And I love it!  Hope you will too.

Homemade Roasted Almond Butter
makes about 1-1/2 cups

Ingredients:

• 2 cups raw almonds

Instructions:

1. Preheat your oven to 350 F.
2. Line a baking sheet with parchment paper.
3. Place the almonds on the baking sheet and spread them out so they are in a single layer.
4. Roast the almonds in the oven for 10 minutes.
5. While the almonds are roasting, set up your food processor with the S shaped cutting blade.
6. Remove the almonds from the oven and put them into the food processor immediately. You want them to be hot when they are being processed.
7. Puree on HIGH for a couple of minutes at a time, stopping to scrape and push the ground nuts down into the center.
8. It will take about 10 minutes for the almonds to become a creamy butter texture.
9. Remove to storage jar and store in fridge for up to a couple of weeks.

Per 1 Tbs serving.

Weight Watchers Smart Points =3.

Calories 95;

Fat 8g;

Saturated Fat .75g;

Carbohydrate 3g;

Sugar 1g;

Protein 3.5g

These values are meant to be used as a guideline.

Printable Recipe

Puree the roasted, still hot almonds in the food processor till a creamy butter appears!

How about you?  Are you an almond butter fan?

Have you made your own nut butters?

Spicy Slow Cooker Chick Pea and Butternut Squash Stew

I do love my slow cooker. Especially for these dump style meals... put everything in the slow cooker, turn it on, and walk away. How easy!  Gotta love that, right?  This Spicy Slow Cooker Chick Pea and Butternut Squash Stew is truly delicious... and very easy.  And if you have been trying to get more veggies into your diet, like I have lately, this is right up your alley!

I was craving something a bit spicy even though our weather has been fabulous!  I wanted something with an Indian flavor, but not really a 'curry' as such, so I chose spices that would compliment turmeric, but not get overwhelmed by it. I think I found the right balance.  The Captain loved it... and was quite pleased that it didn't taste like curry, even though the veggies definitely took on that usual yellow hue that turmeric causes.

I think you will find it quite nice... especially if real curry is not really your jam either!

Don't be intimidated by the list of vegetables that I used. Get creative and use your own favorites. Cauliflower would be good here... so would green peas.

I froze the leftovers in individual one-cup servings so they can be easily thawed and used for quick meals on busy days. Win win.

Spicy Slow Cooker Chick Pea and Butternut Squash Stew
Makes 10 one-cup servings.

Ingredients:

• 1 15-ounce can chickpeas, drained and rinsed
• 1 28-ounce can diced tomatoes
• 6 ounces zucchini, cut into cubes
• 4 ounces onion, sliced vertically quite thin
• 16 ounces butternut squash, peeled, seeded and cut into cubes
• 3 ounces whole green beans
• 4 ounces carrots, cut into chunks
• 1 ounce raisins
• 1/2 can water, use the diced tomato can
• 1/4 tsp each of cardamom, garam marsala, coriander
• 1/2 tsp cumin
• 1 tsp each of cinnamon, turmeric
• healthy dash black pepper

Instructions:

1. Open cans, and prepare vegetables.
2. Coat the inside of your slow cooker lightly with a non-stick spray for easy cleanup.
3. Layer the vegetables in the slow cooker.
4. Mix the spices in a small bowl and then sprinkle over the veggies.
5. Add the tomatoes and the water and then stir.
6. Cook on LOW for about 8 hours.
7. Serve warm over carb/grain of your choice... quinoa, rice, noodles, barley, wheatberries, freekah, farro.

Per serving, stew only.

Weight Watchers Smart Points = 1*

Calories 119

Fat 1g

Saturated fat 0g

Carbs 24g

Fibre 7g

Sugar 7g

Protein 6g

* Chick Peas is the only item on this list that has a points value in the Weight Watchers Smart Points program

Everything into the slow cooker and set to cook on LOW for 8 hours.  It looks like not a lot of liquid to start, but the veggies create juice as they simmer. Stir once or twice if you during the cooking time to make sure everything is eventually covered and bubbling.

I served over macaroni noodles for The Captain.

Printable Recipe

What do you call these legumes?  Chick Peas or Garbano Beans?

If you like this recipe I hope you will consider Pinning it!  Thanks so much.

Red Cabbage with Avocado and Sunflower Seeds

I have been reading a lot about adding nutrient dense plant based foods to  my diet in order to decrease the amount of snacking I do after dinner in the evenings.   For some reason, it has become an issue, and I am not happy about it.

So, the gist of it all is to eat more veggies so you won't have cravings for more, and your belly will be so full that you won't want to snack anyway.  I have been working on it for the past few weeks and it led me to joining a Facebook group where everyone has the same goal.  And it has spurred me to doing some experimenting in the kitchen again.

I got this idea from one of the women in the group... and at first it sounded quite odd... but very intriguing. I have made the dish twice now.  The first time it was our whole dinner.  And it was very filling and quite tasty.  The second time, I made about half and we had it as a side dish with some BBQ'd pork.  I think that The Captain preferred having it this way. I liked it better as dinner.  You can decide for yourself.

But I do hope you will give it a try.  I have never really been a fan of cooked cabbage... cabbage rolls, for example, have never really been a favorite of mine... but this red cabbage is sauteed only until soft, not cooked all the way to limp, so that may be the difference.  And of course the lime and avocado are just a natural pair.

Here is how it goes... These are the amounts I used for our main dish meal.  Adjust for your own table.

Red Cabbage with Avocado and Sunflower Seeds
Makes 2 servings.

Ingredients:

• 6 cups shredded red cabbage
• 2 tsp coconut oil
• 1/2 tsp salt
• 2 cloves garlic, peeled, smashed and minced
• 2 Tbs raw sunflower seeds
• 1 medium avocado, about 4 ounces, peeled, seeded and cut into large slices
• juice from one lime
• Salt and Pepper to season

Instructions:

1. Set a large saute pan over MEDIUM heat and place the coconut oil in it to melt.
2. Add the cabbage, salt and garlic, and cook for about 15 minutes, stirring every few minutes
3. Remove to 2 large bowls or plates and sprinkle each with half of the sunflower seeds.
4. Place half the avocado slices on each plate.
5. Drizzle each with half the lime juice.
6. Serve with salt and pepper on the side.

Per serving.

Weight Watchers Smart Points = 4 (because the cabbage and lime juice is not counted)

Calories 240

Fat 17g

Saturated Fat 5g

Carbohydrates 20g

Sugar 7g

Fibre 9g

Protein 5g

Saute the salted cabbage with garlic in the coconut oil till softened but not limp.

Plate and serve warm.

Printable Recipe

Do you enjoy meatless meals occasionally?

If you enjoy this recipe I hope you will PIN it.  Thanks for sharing.

Favorite Fall Soups... My Current Top 5

It's soup weather at my house!  The best thing about the changing temperatures... getting cooler... is that I start to really enjoy those foods that I tend to think of as Fall Favorites.  You know what I mean... soups, stews, chilis... and it's time to get the slow cooker out of storage, too.

I have so many Fall soups in my lineup and I find it quite difficult to pick out just a few to call favorites, but these all have something a bit unique about them and are different fromo some others that you may find on Pinterest or by Googling so I want to highlight them here and share them with you.

Some are vegetarian, some are not, but all of them are gluten free and of course, delicious!  If you want, replace the chicken/turkey stock in any of these recipes with a veggie broth, or even plain water. The spices will take care of the flavor!

Here is the lineup.... in no particular order... with links to the original blog posts where you will find the story behind the soup, and of course, the recipe!  I hope you enjoy them as much as we do at our house.  Just click on the picture to find the link.


Roasted Red Pepper Soup
(with instructions as to how to roast red peppers in your oven)

Spicy Carrot and Butternut Squash Soup

Better Than Noodle Chicken Soup

Cauliflower and Roasted Red Pepper Soup

Curried Coconut Sweet Potato Soup

What is your favorite Fall soup ingredient?

Spicy Roasted Carrots

Ah, Thanksgiving Dinner... it's over... and we are enjoying the leftovers a little at a time.  The turkey carcass is in the freezer waiting to be hoisted into the crock pot to make soup... in a few weeks when the weather gets a bit cooler.

This year there were just the two of us for dinner so I made sure to serve things the way that The Captain likes them.  If left to his own choices, he would have a big plateful of turkey, bread stuffing, and potatoes... topped with gravy and cranberries.  So, I like to come up with a vegetable side dish that he will find particularly appealing, and that I will enjoy too.

I decided to do something with carrots.  And, rather than just cutting them up and steaming them, I chose to roast them with some spices.  It definitely made them a bit more special and added eye appeal as well.  And don't you eat with your eyes? I know I do. The spices were a nice contrast to the rest of the dinner and complimented the turkey quite nicely.

I will definitely be making this dish again.

It's easy and quick and can be prepped ahead of time... it can even be cooked ahead of time and then either kept warm or reheated if you like. I baked it in a serving dish to make it really easy.  If you are feeding a larger group, or want to have some for leftovers, double or triple the recipe and use a cookie sheet for cooking.

Spicy Roasted Carrots
Makes 2 servings

• 3 large carrots, washed and cut into 1/4-inch slices, slightly on the diagonal
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp salt

1. Preheat your oven to 400°F.
2. Coat baking dish lightly with a non-stick spray.
3. Place the carrot slices and spices in a bag and shake a few times till the carrot slices are covered with the spice mixture.
4. Pour the carrots onto the baking dish and place in the oven.
5. Cook for 30 minutes.
6. Remove from oven and serve warm.

If you are a Weight Watcher, then you know that carrots are a zero-point veggie... so I am not bothering with nutritional information here.

Printable Recipe

Ready to pop into the oven.

What is your favorite way to prepare carrots?

High Protein Waffles

I do love me some waffles… and I love to eat of protein at breakfast time so it was a natural that I was eventually going to mix some protein powder with some eggs whites and make waffles.  I can’t believe it took me so long…and I don’t know what else to call them… High Protein Waffles tells the story pretty much!  They are grain free and gluten free... bonus!

I have made them a couple of times now.  They get crispier the longer you cook them.  The first time I made them, The Captain could smell them from another room and thought I was burning sugar!

Mmmmm.

If you love waffles, you have got to try these.  I am sure you could use whatever protein powder is your favorite.  Make them vegan if you like.

And I promise you they will keep you full all morning… mine power me through a 7km run and cool down quite easily. 

The N.I. I am sharing is based on the North Coast Naturals 100% ISO Protein whey powder that I used.  Yours will vary of course.

High Protein Waffles
Makes 1 serving

• 1 scoop vanilla protein powder
• 1/2 cup egg whites
• 1/4 tsp baking powder

1. Mix all ingredients till well blended and pour batter into hot waffle iron.
2. Cook according to the directions on your waffle iron.
3. Remove and top with fruit of choice.

Per serving without fruit.
Weight Watchers P+ = 4.
Calories 171; Protein 37g; Carbohydrate 3g; Fat 1g; Fibre 0g.

Yep, that is a lot of cinnamon on top!

Printable Recipe

What about you? Waffles or pancakes?

Do you eat more protein on days you work out or run?

Spicy Kabocha Tomato Soup

Friends that know me won’t be surprised that my first recipe of the New Year is a homemade soup… this time it’s Spicy Kabocha Tomato Soup… On these cool, wet, and dreary days we can have during the Winter on the West Coast, I often eat soup at noon and for snacks and at dinner. 

I love the comfort and warmth that spooning into a thick and tasty homemade soup brings.  This one fills that need quite nicely.  It’s simple and you likely have the ingredients on hand. It is vegan, but if you want, you could make it paleo by using a bit of turkey or beef broth in place of the water.

I am sure that a butternut squash or an ambercup squash would sub quite nicely for the kabocha that I used. They are about the same texture.  Even a sweet potato would work, but of course that raises the calorie count and therefore the Weight Watchers P+ values considerably. You decide.  The squash I used yielded almost 3 cups of cooked flesh.

You could prepare the squash a  day or so ahead of making the soup and keep it in the fridge if you like.  Then just put it all together in about an hour when you want to make soup.  Mmmmmm.  I know you are gonna love this as much as I do.

Spicy Kabocha Tomato Soup
Makes 6 one-cup servings.

• 1 medium size kabocha squash
• 1 – 28 ounce can diced tomatoes (946 ml)
• 1 cup water
• 3 cloves garlic, peeled, smashed and minced
• 2 Tbs curry powder
• 1 cup sliced white onion
• coconut oil or spray to coat soup pot
• salt and pepper to taste

1. Wash the kabocha squash. Then cut in in half horizontally and remove the seeds. Bake it in the oven, cut sides up for 45 minutes at 350°F.  Allow to cool about half an hour and then remove the peel and cut the flesh into large chunks.
2. Coat the inside of your soup pot with coconut oil, about 1 tsp, or use a spray.
3. Place the onions and garlic into the soup pot over MEDIUM heat and cook about 10 minutes till translucent. Do not allow them to brown.
4. Add the squash chunks and contents from the can of tomatoes along with 1 cup of water and up to 2 Tbs of curry powder and stir altogther.
5. Bring the soup to a boil, then lower heat, cover and allow to simmer for 45 minutes.
6. Remove from heat and allow to cool about 15 minutes. Blend in batches or with your immersion blender.  It will be very thick.
7. Serve with salt and pepper to taste.  Garnish with yogurt or sour cream if desired.

Per serving without garnish.
Weight Watchers P+ = 0. *
Calories ; Protein 2g; Carbohydrate 17g; Fat 1g; Fibre 3g.

* The only item that actually needs to be counted here is the coconut oil and 1 tsp divided amongst 6 servings is negligible.  The vegetables are zero P+.

Printable Recipe

My 5 Most Popular Recipes of 2014

It is fun for me to look back at the recipes I have posted this year and see which ones were the most popular… which ones got the most attention.  And, not surprisingly at all, they are some of my most favorite new recipes as well.  All of them are gluten free... some are Paleo, some are vegan.  Have a look... I know you will find something you really like, too.

Here are the 5 recipes and dishes that seem to be the favorites with my readers this past year.  If you click on the image, you will be redirected to the original blog post and recipe.

1.  Roasted Red Pepper and Carrot Soup

This one has vegan options.  A delicious and rich hearty soup. I love the smoky flavor  of roasted red peppers.

2. Pumpkin Protein Pancakes

These happen to be vegan.  Lovely!

3. High Protein Breakfast Puff

This continues to be one of my breakfast staples.  Change up the fruit and it is different every time!  It only takes about 5 minutes to put together.

4. Low Carb Flatbread

Another of my own favorites. I put these together and freeze them whenever I find a good buy on nice large heads of cauliflower. They are gluten free and a great texture.  They do take a bit of work but so worth it!

5. High Protein Angel Food Cake

No surprise that this remains to be so popular. Who doesn’t like a little sweet now and then? And this one is not sugar-laden at all.  Add a bit of fruit and some yogurt or whipped coconut milk and you have a very special dessert.  Mmmmm.

Thanks to all of your for your continued support and readership… I hope to bring you lots of fun recipes and food finds in 2015.

What is your favorite new recipe from 2014?

Spicy Carrot and Butternut Squash Soup

Every time I come up with a new combination of veggies and flavors to make soup, it immediately becomes my favorite.    And that’s true of this one…. actually I have been keeping it all to myself over the past couple of weeks, but now that I only have one serving left, which I am enjoying for lunch today, I think it is about time I shared it with you. I am calling it my Spicy Carrot and Butternut Squash Soup.

And believe me, naming this soup was a bit of a problem for me. It has lots of garlic in it, and it also has curry powder… but honestly, Garlicky Curried Carrot and Butternut Squash Soup just sounds so cumbersome… and sometimes putting the word curry in the title of a soup scares people away. And if you thought you didn’t like garlic, that might turn you off as well (leave it out – really!)
So, Spicy Carrot and Butternut Squash Soup it is, and not matter what I might call it, it is fabulous. Really!

I used my homemade turkey broth and my usual soup method to prepare this soup but you could use a store-bought chicken stock, or even make it vegan, and go with a veggie broth. I like to make my own. Ignoring either of those options, just use water. I know the garlic and the curry will give it enough flavor.

I like to freeze leftovers in individual portions.  Just pop it into a small saucepan to thaw and heat for serving.  This soup is thick and hearty and goes like this:

Spicy Carrot and Butternut Squash Soup
Makes 8 one-cup servings.

• 2 pounds butternut squash, peeled, seeded and cut into one-inch chunks
• 2 large carrots, cut into one-inch lengths
• 1 cup onions slices
• 8 cloves garlic, peeled, smashed and minced
• 2 tsp coconut oil
• 4 cups broth of choice
• 2 Tbs curry powder
• Salt and pepper to taste

1. Prepare your vegetables, onions, garlic, and set aside.
2. Melt 2 tsp coconut oil over MEDIUM heat in large stock pot.
3. Add the onions and garlic and cook for about 5 minutes till translucent, taking care not to let them brown.
4. Add the squash and the carrots and cook about 5 minutes more.
5. Add the curry powder and stir till all the veggies are coated.
6. Add the stock, cover with a lid and turn heat to HIGH.
7. When the broth has come to a boil, turn heat to LOW and let simmer for 45 minutes.
8. Remove the pot from the heat and uncover.  Allow soup to cool for at least 15 minutes.
9. Puree in batches or with an immersion blender till smooth.
10. Ladle into serving bowls, and season liberally with salt and a dash of pepper. Serve warm.

Per serving.
Weight Watchers P+ = 2.
Calories 88; Protein 3g; Carbohydrate 18g; Fat 1g; Fibre 3g.

If you are following the Simply Filling Technique, there is really nothing to count here as the oil per serving is only 1/4 tsp.

And I also love it with a bit of plain Greek yogurt .

It adds an element of creaminess, and also packs a great protein punch.

Printable Recipe

What's your favorite combination of veggies for homemade soups?

Do you like to garnish your soups with yogurt, or even sour cream?

Black Bean Noodles with Thai Peanut Sauce

When I first gave up gluten a couple of years ago and stopped eating wheat-based pasta, I found brown rice pasta… and also occasionally enjoyed the white rice pasta favored by The Captain’s sister.  I never cared for either cold though, in pasta salads.

Then I decided to try a Paleo diet for a few months, and started using spaghetti squash in place of noodles. The firm strands of the baked spaghetti squash make a nice replacement for noodles in many dishes, particularly with tomato-based sauces.  But like the rice pastas, I just didn’t care for it cold at all.

Then I got a spiralizer and discovered zucchini noodles.  Zoodles quickly became my pasta of choice and I love them with both hot and cold sauces.  But lately, just when harvest here should be at its peak… sadly, the zukes are not very nice at all.  They are either too large and subsequently quite tasteless, or way too small to put through the spiralizer to make zoodles.

Lucky for me that I had come across and purchased this Organic Black Bean spaghetti at Costco a few weeks ago.  It has a high protein content 23g per serving, is gluten-free and quite tasty.  And for the low-carbers out there, it has only 5 net carbs per serving too…. and that all works out to 3 Points Plus if you are a Weight Watcher.  Oh yeah... it is also vegan and kosher.

I admit, the color of the cooked noodles does tend to put me off a bit, but the texture and the taste is very good.   They are good hot or cold.  And they only take 6 minutes to cook… I wish I had discovered them while we still lived on the sailboat.

The first time I tried them I ate them hot with a tomato and ground beef sauce.  Delicious.  Filling with great staying power.

And then I decided to try them cold.  And because The Captain would much rather have plain old wheat pasta, I made a single serving, just for me.

I cooked the 50g suggested amount for a single serving in boiling water for about 7 minutes.  Then I drained the noodles in a colander and held it under the cold water tap for a couple of minutes to cool the noodles as quickly as I could. I wanted to eat my lunch right away… if I had had more time, I would have left them in the fridge for a while to chill even more.

I made up a sauce with some PB2 and some gluten-free soy sauce (tamari) and then added some unflavored North Coast Naturals whey protein powder… to thicken my sauce and also give it a nutritional punch.  A few slices of red pepper and green onions and I was good to go… and gobble it all up! 

Next time I might add a bit of minced fresh garlic, and a sprinkle of red pepper flakes.  I am sure any unflavored protein powder would work, too.  If you used a pea or rice protein instead of whey you could make it vegan.  A few chopped peanuts or cashews would make it company-worthy!  And of course you could serve this quick sauce over any cold pasta, or zoodles.

Black Bean Noodles with Thai Peanut Sauce

Makes 1 serving

• 2 Tbs PB2
• 1 Tbs water
• 1 Tbs tamari
• 1/2 scoop NCN unflavored whey protein powder
• 1/3 medium red pepper
• 2 green onions
• 1 serving noodles of choice, prepared and chilled
• salt and pepper to season

1. Mix the PB2 and water in a small bowl until creamy.
2. Add the tamari (soy sauce) and blend well.  Set aside.
3. Slice the red pepper into thin strips.
4. Cut the green onions into short lengths.
5. Place the noodles in a serving bowl.
6. Pour the sauce over the noodles and then arrange the veggies over the top.
7. Serve with salt and pepper to season.

Per serving, sauce and veggies only.

Weight Watchers P+ = 3.

Calories 129; Protein 20g; Carbohydrate 11g; Fat 2 g; Fibre 4g.

50 g is a very generous serving. You may be happy with less. Yup, the color is not very appetizing at all.

Prep your veggies and make the sauce.

Assemble and dig in!

Printable Recipe

Have you tried black bean noodles?

Are you a fan of PB2?

Do you like to punch up your dishes with added protein/protein powder?

Curried Kabocha, Carrot, and Cauliflower Soup

My latest Fall soup is thick and delicious!  I was going to use a butternut squash in this recipe, but when I cut the squash open, it was brown inside and I threw it out immediately… so The Captain spent a few uncomfortable minutes peeling the shell from a kabocha squash so I could use it instead.  The result… Curried Kabocha, Carrot, and Cauliflower Soup.  Lovely.

Normally if I were going to use kabocha squash in soup, I would bake it first so that it can be easily scooped from its shell.  But there was no time to do that and it all turned out very nicely… but it is a difficult beast to peel raw so if you have time, do cook yours first. 

There is just a hint of curry in this soup. I think it is just right, but if you like more, by all means… go ahead and add it.  I also like to add a dollop of fat free Greek yogurt when I serve it… makes it creamy and just Heavenly.

You can use any kind of broth you prefer... I used my homemade turkey broth, but you could also use chicken stock or a vegetable broth if you want a vegan or vegetarian version.  I don't think it would change the taste much at all.

Curried Kabocha, Carrot, and Cauliflower Soup
Makes 8 one-cup servings

• 2 tsp coconut oil
• 6 cloves garlic, peeled, smashed and minced
• 1 cup white onion, cut into large dice
• 3 cups stock of choice
• 1 cup water
• 5 cups kabocha squash, peel removed and cut into chunks
• 2 cups carrots, cut into 1” lengths
• 1 cup cauliflower, cut into chunks
• 2 Tbs curry powder, more or less to taste
• Salt and pepper to season 

1. Melt coconut oil in large stockpot over MEDIUM heat. 
2. Add onions and garlic and cook about 5 minutes, till translucent, taking care not to brown.
3. Add the squash, carrots, and cauliflower and cook about 5 minutes more, stirring occasionally.
4. Add the curry powder and stir to coat veggies.
5. Add the stock and the water.
6. Cover the pot with a lid, bring to boil, then reduce heat to SIMMER and cook for 45 minutes.
7. Remove from heat and cool several minutes.
8. Blend/purree till smooth.
9. Serve hot with salt and pepper to season.

Per serving.
Weight Watchers P+ = 2.
Calories 61;  Protein 2g; Carbohydrate 11g; Fat 2g; Fibre 3g.

If you are following the Weight Watchers Simply Filling Techniquer or Simple Start, there is nothing to count… the coconut oil would only be 1/4 tsp per serving, therefore negligible.

Bring veggies and stock to the boiling poing, then cover, and let simmer for about 45 minutes.

Purre in stockpot with immersion blender for minimal cleanup.

To serve, season with salt and pepper, and garnish with Greek yogurt if you like.

Stir it in for maximum creaminess!

You can freeze the leftovers or store in the fridge if you will use them in a few days… just as tasty after reheating on the stove top!

Printable Recipe

5 Fabulous Fall Soups

There is a lovely aroma in our apartment right now… a new Fall soup on the stove… this one with kabocha squash, carrots, and cauliflower… and onions and garlic, of course! I love to make soup when the days become a bit shorter, and a bit cooler, and the local farmers are flooding our produce markets with sweet potatoes, root veggies,  and all kinds of squash.  Mmmmm.

I have a usual method that I use to make vegetable soups… and the variations are endless depending upon the veggies and spices and broth you select. You can make them gluten-free, paleo vegetarian, and even vegan if you choose the right ingredients.  They are are all delcious.

You really can’t go wrong.

I will share this new soup later, but today I want to share some other favorite Fall soups from the last couple of years.

In no particular order… just click the picture to find the recipe.

Of course there are lots more on my blog and you can find them under my Soups, Salads and Dressings  tab… If you give any of my soups a try or Pin them, I would  love to know!

And if you are looking for some other ideas for homemade soups, check out these articles too:

• How to Roast Red Bell Peppers
• How to Make Homemade Turkey (or Chicken) Broth
• How to Make Your Own Vegetable Broth

Do you like to make Fall soups, too?  What’s your favorite?