Sarra Edwards
  • Home
  • Privacy and Cookie Policy
  • The Gratitude Experiment
Picture

Weekly Recipe Round-Up: September 19, 2018

9/19/2018

1 Comment

 
Picture
Y'all, I know you're supposed to "eat to live," but I've got to speak my truth. I totally live to eat. I love good food. I love cooking a delicious meal, I'm such a fan of going out to eat at new restaurants, and it makes my heart so happy to cook something that my family can't get enough of. It's one of the reasons I'm so excited to be sharing this weekly Wednesday series with recipes that we've signed off on. I'm the pickiest eater in our family (even my toddler puts hot sauce on everything I make), so if I'm a fan, it's got to good. So, let's do this. I've got 2 recipes for you - real things I've eaten recently that I'm sure you'll love too!
Cauliflower Soup
Fun fact: my husband hates cauliflower.
Fun fact: I've made it my life mission to cook cauliflower recipes that he likes.

INGREDIENTS
  • 2 tablespoons coconut oil
  • 1/2 large yellow onion thinly sliced
  • 4 garlic cloves thinly sliced
  • 1 head of cauliflower washed, dried and cut into florets
  • 32 ounces chicken bone broth
  • 1 teaspoon
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • sea salt to taste
INSTRUCTIONS
  1. Place a large saucepan over medium-high heat. Add the coconut oil, onion and garlic cloves and sauté for 1 minute.
  2. Add cauliflower florets, bone broth, and salt. Cover the pot, reduce the heat to medium and let cook for another 25 minutes, or until the cauliflower feels fork tender.
  3. Once the cauliflower feels fork tender, add the onion powder and paprika. Stir to combine.
  4. Transfer the soup mixture into a high-tech blender. Blend on medium-high until smooth, about 30 seconds or by simply using the soup setting. (You could also use an immersion blender. Make sure you've got a BIG pot to avoid splashing)
Serve and enjoy!
Pumpkin Pie Shake
Picture
I mean, you already knew I was all about the pumpkin life... unless you're new here. And then, hi. I'm Sarra. I'm all about the pumpkin life.
INGREDIENTS
  • 1 cup unsweetened almond milk
  • 1 cup ice
  • 1 scoop Vanilla Shakeology
  • ½ cup pure pumpkin puree
  • 1 tsp. pure maple syrup or raw honey
  • 1 Tbsp. coarsely chopped raw pecans
  • 1 tsp. pumpkin pie spice
INSTRUCTIONS
  1. Place almond milk, ice, Shakeology, pumpkin puree, maple syrup, pecans, and pumpkin pie spice in blender; cover. Blend until smooth.
1 Comment
Gold IRA Accounts link
1/30/2025 03:55:46 am

Gold IRA accounts allow investors to hold physical gold in a self-directed IRA, providing tax advantages and portfolio diversification. The gold must be IRS-approved and stored in a secure depository.

Reply



Leave a Reply.

    Categories

    All
    Blended Family Life
    Blogging Tips
    Business Tips
    Cleaning & Organizing
    Finances & Money
    Holidays
    Marriage + Wedding
    Motherhood
    Personal Development
    Productivity Tips
    Recipes & Meal Planning
    Self Care
    Social Media Tips
    Working Moms

    Archives

    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    January 2017
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    RSS Feed

Home

About

My Favourites

Blog

Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work in bringing you real information about a more productive, balanced life. I will never recommend anything that I don't use and love myself.
  • Home
  • Privacy and Cookie Policy
  • The Gratitude Experiment