October 2014 Articles and Recipes

October 30, 2014

I had no idea that I’d be away from this blog more than two weeks. It’s been a full month. Due to the need to prepare to move (we did a lot of packing the first week of October), taking a much needed vacation to Colorado (it snowed there!), moving, and trying to keep our tiny tot calm and happy throughout the turbulence, I’ve not had a spare moment to sit down at a computer.

 

Oh, I haven’t forgotten all of you, though. All the baby posts I’d planned on putting up this month (it’s been a full year since I had our sweet little one!) are pushed back to last month. I’m going to leave you with all the articles and recipes that have been collecting in my inbox, plus a few that I’ve found on Facebook or that I don’t have links to 🙂 Enjoy, and happy autumnal days to you! I’m so glad the weather is cooling off and the leaves are turning their happy shades.

 

Articles

Men’s Health Research Review

Pre- and Postnatal Training

Seniors and Self-Myofascial Release

6 Types of Metabolic Damage Caused by High-intensity Workouts

8 Exercises Every Woman Should Do

Fantasy Football Workout

Lower Body Fat-blasting Workout

IT Band Self-care

Tai Chi and Anti-aging

Restorative Yoga for Fitness Professionals

How to Eat and Train for Mesomorphs

Buy Ugly Produce, Reduce Food Waste

Hydrophilic Foods

5-a-day Keeps the Blues Away

My Summer as a Food Addict (Part One)

Jump Start Gut Health in 21 Days

The Skinny on Happiness

How to Render Tallow

3 Toxins to Kick Out of Your Beauty Routine

Essential Oil “Mythstakes” (Part One, Part Two)

 

Recipes

15 Paleo Fall Recipes

Pumpkin Spice French Toast

Roasted Golden Beet Salad w/Bacon and Feta Crumbles

Root Veggie Loaf

Sandwich Bread (grain- and nut-free, Paleo)

Apple Bread with Brown Butter Glaze

Southwestern Shepherd’s Pie

Shredded Pork Tacos with Pear Salsa

Stuffing (GF/Vegan)

Italian Sausage Ragu w/Fettuccine (grain-free)

Roasted Vegetable Stuffed Shells

Spinach Artichoke Pesto Tortellini Soup

Non-dairy Ways to Make Creamy Soup

Creamy Carrot Ginger Soup

Fall Vegetable Quinoa Soup

Easy Homemade Tomato Sauce

Fall-inspired Cheese Platter

Allergy-friendly, Paleo Spice Cookies

Vegan Pumpkin Breakfast Cookies

Pumpkin Chocolate Chip Streusel Cake

Lemon Curd Ice Cream

Blueberry Cacao Green Smoothie

Pumpkin Pie Smoothie

Chia Green Smoothie

 

Pumpkin Cream with Prawns

(From Everyday Paleo Sept. 2014 e-Newsletter)

For the pumpkin cream:

1 small sugar pumpkin, peeled and cubed, yields approximately 6 cups (you can also use butternut squash or sweet potato)

2 tablespoons butter or ghee

2 cups leeks, finely diced

1 tablespoon fresh oregano leaves

Chicken broth, enough to just cover the cubed pumpkin

Sea salt to taste

3 tablespoons extra virgin olive oil

For the prawns:

12 large prawns, shells removed and deveined

3-4 tablespoons butter or ghee

1 tablespoon white wine

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Sea salt to taste

Minced fresh oregano leaves or chives for garnish (optional)

Prep Time: 1 hour
Cook Time: 35 minutes
Serves: 4-5

1.     In a large soup pot, heat butter of ghee over medium heat. Add the leaks and sauté until tender, about 5-7 minutes.
2.     Add the cubed pumpkin and enough chicken stock to cover the pumpkin.
3.     Raise the heat to high and bring to a boil.
4.     Turn down the heat to low or medium low and let simmer for approximately 20 minutes or until the pumpkin is fork tender.
5.     Add the oregano leaves and let simmer another 3-5 minutes.
6.     Remove the pot from the heat and using either a handheld immersion b
lender or by transferring the contents into a food processor, blend the pumpkin mixture until completely smooth.
7.     Add the extra virgin olive oil and mix well.
8.     Season to taste with sea salt and set aside.
9.     Now, it’s time to prepare the prawns! In a large skillet, melt the butter or ghee over medium high heat.10.  Once the butter is nice and hot, add the cleaned prawns and the minced garlic and sauté quickly for about 1 minute, turning often.
11.  Add the wine to the hot pan with the prawns and garlic and stir. Cook for another 1-2 minutes or until the prawns are pink and firm.
12. Turn the heat off and add the extra virgin olive oil and a little bit of salt and toss the prawns in the oil to coat.
13. Serve the pumpkin cream in soup bowls topped with 2-3 prawns per person.
14. Drizzle each serving with the olive oil and juices from the pan that you cooked the prawns in and also some minced fresh oregano leaves or chives if desired.

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