Unprocessed Living

A Healthy Living Recipe Box

Grain-Free Pumpkin Cheesecake Cookie Squares October 25, 2015

Filed under: Dessert,Gluten Free,Recipe — Crista @ 10:30 pm

Modified from: https://www.facebook.com/nataliejillfit/photos/a.189625871088733.69358.156576781060309/1034754233242555/?type=3

A friend shared the original recipe on FB and I just HAD to try it, with a few tweaks. In cookie form, they were a little tough to get off the cookie sheet (even with parchment paper) but still delicious…for the second half of the batter, I went for cookie squares instead and it was MUCH easier. May try subbing honey for sugar next time, and baking a bit longer.

8 oz. cream cheese
½ cup butter, room temperature
½ cup pumpkin puree
11/2 cups organic sugar
1 tsp vanilla
2 1/2 cups almond flour
1 teaspoon baking soda
2 tsp cinnamon

Preheat oven to 350 degrees. In a large bowl, blend pumpkin, cream cheese, and butter until smooth. Add sugar and vanilla, followed by baking soda, almond flour, and cinnamon. Blend until well combined and smooth. Grease baking dish and spread mixture flat into the dish. Bake for 25-30 minutes, until cooked through. Let cool, slice, and serve.


Butternut Squash Soup

Filed under: Appetizer,Gluten Free,My Favorites,Recipe,Side dish,Veggies — Crista @ 10:17 pm

Modified from http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-soup-recipe1.mobile.html

The original recipe called for nutmeg, which I don’t particularly like, so I skipped that and decreased the amount of chicken stock. Also added a little almond milk for thickness. Pretty good! A little bland though, so may add garlic next time. ETA: Finally made this again a year later, but added garlic and my favorite seasonings and it was soooo good! 

1 medium sized butternut squash, peeled, seeded, and chopped into 1-inch pieces
4 tablespoons butter
1 medium onion, finely chopped
1 tbsp minced garlic
32 ounces chicken stock
1 cup almond milk
Herbamare, to taste
Salt and freshly ground black pepper

Melt 2 tbsp butter in large pot and add onion; cook until translucent, about 8 minutes, adding minced garlic and sprinkling with herbamare after a few minutes. Add cubed squash and chicken stock; bring to a simmer and cook until squash is tender, about 20 minutes. Remove squash and onion with slotted spoon and place in a blender to puree. Return blended squash to pot; add 2 tbsp butter, almond milk, and season with salt, pepper, and more herbamare. Let simmer for 5 minutes and serve.


Roasted Cauliflower October 18, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 9:05 pm

First time roasting a whole cauliflower and this will definitely be done again! So easy, and really good! Photos to come…

1 medium sized cauliflower head, leaves trimmed
1/4 cup butter, melted
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black ground pepper
1 tbsp chopped basil

Preheat oven to 350 degrees. Mix butter, garlic, and seasonings in small bowl. Set cauliflower upright in a baking dish (trim as needed to lay flat). Drizzle butter sauce evenly over cauliflower head, on top and sides. Cover with foil and roast until tender and cooked through, 60-75 minutes. Broil for five minutes to brown top; remove from oven and slice to serve, drizzling remaining butter sauce from dish over cauliflower.


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