Paleo Approved Creamy Pumpkin Soup with Pancetta


It’s officially October!! You know what that means, the leaves start falling, weather gets cooler, and every girl you know will be talking about and indulging in PUMPKIN! I can’t tell you why us ladies are obsessed with fall and anything and everything pumpkin, but we are… so get used it. I am a girl, so naturally I am excited about making this creamy and amazing soup!

Did I mention there’s pumpkin in it??

Anyways, if you’re a Paleo eater like me, this recipe is paleo approved and very good! Even if you aren’t on Paleo, this soup is still very tasty and a perfect way to start off the Fall season right! This soup is rich and creamy, adding the crispy pancetta is the perfect addition! You get a little salty crunchy bite in your soup which I always love!

I will recommend you trying a tiny piece of sage before you throw it in there like I did. I actually did not like the sage, I’ve only had it in stuffing and with turkey minced up with other herbs. I now know that sage isn’t for me unless in small quantities and accompanied with other herbs and spices.

I recommend saving a little coconut milk for the end to swirl in your soup and make it look all fancy!

To start, take a large cooking pot and place on medium high heat. Dice up your pancetta into small square pieces (or place in pot if bought pre diced) and once the pot is hot cook until crispy, about 5 minutes. Once cooked, place on a plate lined with paper towels  to soak up excess grease. Drain your pot of the grease.


Turn your heat down to medium and place your broth, pumpkin, coconut milk, shake well before opening! (don’t forget to save some for your grand finale look!), and spices and stir well, the pumpkin will start to cook and lumps will turn into creamy goodness!

Wait until it boils slightly, then turn to a simmer. Place lid on and simmer for about 15-20 minutes.


Meanwhile, if you like the whole sage idea, chop some up and set aside.

Once the soup is finished simmering, pour that amazing creamy pumpkin goodness in a bowl, pour the leftover coconut milk and make it look all fancy, and crumble the pancetta on top. Serve! DSC_0059-1

The Fixin’s:
8 oz pancetta or bacon
2 cups chicken broth
29 oz canned pumpkin
2 14 oz cans of full-fat coconut milk
½ tsp ground ginger
½ tsp kosher salt
½ tsp ground cloves
½ tsp ground nutmeg
fresh sage, chopped, optional and not for me!

Serves 6-8

Adapted from, an inspiration of a blogger!



Vietnamese Pho with Beef


I love Asian cuisine! RJ has been gone all week, and I have been going Asian fusion crazy. He’s not a big Asian food fan, so this explains my serious excitement. I was in the mood for soup, so I found this yummy recipe on the food network website, they never do me wrong! This soup is very easy to make! I could only find the thin rice noodles at the store, so next time I hope to have the thicker noodles for this dish. Beef is definitely the best pick for this soup.

Prepare the rice noodles per package directions.

Place a large pot over high heat, I used my cast iron covered braiser (Giada DeLaurentiis style) . Poke the meat all over with a fork to tenderize it and season with salt and pepper. Cover with a little drizzle of vegetable oil and sear the meat for 2 to 3 minutes per side, then transfer to a plate.

Add the onion and ginger to the pot and cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon stick, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds if you want less heat) and tear the cilantro. Thinly slice the meat against the grain, keep aside. Drain the noodles, once drained keep in cold water until you use in the soup.


Add the fish sauce to the broth and boil 5 minutes. Add your mushrooms and jalapenos (this was something extra I thought would be perfect with the soup!) Throw out the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among your serving bowls; top with the broth, beef, scallions, cilantro, bean sprouts and onion.

Simple as that! And soo soo good. I even think my husband would like it!


What you’ll need:

  • 8 ounces rice noodles (you will find this in the international Asian aisle)
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4-inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods (you will find these in the international aisle with the packages of dried seasonings)
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce (you will find this in the international Asian aisle)
  • 1 cup fresh been sprouts


Chicken Bullsh*t

This post is in honor of my uncles wonderful mother who has sadly passed recently. She was a very kind lady and will be missed by many! I received this recipe from my aunt and the only way to describe it is “thanksgiving in a bowl!” RJ and I both thought this was the best way to explain these amazing flavors.

This dish is super easy to make, and cheap! It is also a very quick meal, under 30 minutes! Let’s get started 🙂

Prepare the stuffing per box or your homemade version recipe. Mix the soups and the broth until smooth.

Spread half the soup mixture on bottom of a 9×13 glass dish, add the shredded chicken then top with the stuffing. Pour remaining soup mixture over top. Bake covered for 30 minutes at 350 and uncover for an additonal 15 minutes.

If you want to add the Panko crumbs on top, the last 15 minutes, mix a cup of panko crumbs and a drizzle of olive oil, sprinkle salt and pepper as well. Once mixed, sprinkle evenly over top of the dish and place back in the oven. To get the crusty browned top, but the oven on high broil and turn the dish every few minutes until the panko crumbs are brown.

What you’ll need:
Meat from a rotisserie chicken (I used Lemon Pepper)
One box of stove top stuffiing prepared
One can cream celery (98% fat free)
One can cream of mushroom (98% fat free)
One cup chicken broth (lower sodium)
1/2 cup sour cream (low fat or fat free)

For the panko topping:
1 cup of Panko crumbs
drizzle of olive oil
salt & pepper