|Picnic in the park with Kim|
When Kim arrived Friday night, I had soup and muffins ready for us to enjoy. In January, John and I tried eating clean for a week as a way to reset our healthy eating habits after the holidays. One of the meals I made was this sweet potato and black bean soup. This weekend, I made a similar - but simpler - version with chicken added in.
Pumpkin, Chicken, and Black Bean Soup
2 jalapeno peppers, with seeds if you like some heat
1 large (or two small) green bell pepper
2 tbsp. olive oil, divided
2 skinless chicken breasts
1 yellow onion, diced
3 garlic cloves, diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. cinnamon
1 15 oz. can of pumpkin puree (not pumpkin pie filling)
2 15 oz. cans of black beans, rinsed and drained
6 cups low-sodium chicken broth
Sea salt and freshly ground black pepper to taste
- In a large pot, heat 1 tbsp. of olive oil. Season chicken with salt and pepper and add to pot. Cook over medium heat until chicken is done.
- Remove chicken from heat and cut into bite-sized pieces.
- In the same pot, add 1 tbsp. of olive oil. onion, and garlic. Cook for about 5 minutes over medium heat, stirring frequently.
- Add spices (through cinnamon) and cook about 3 more minutes.
- Add pumpkin, jalapenos, bell pepper, chicken, black beans, broth, and salt and pepper to taste. Stir and bring to a boil.
- Let simmer for 25 minutes.
Blueberry Zucchini Muffins (Gluten-free), Inspired by Savoring the Thyme's recipeI served gluten free blueberry zucchini muffins on the side... and they didn't taste gluten free to John or Kim, my taste testers!
2 cups gluten-free all-purpose flour (i.e. Bob's Red Mill)
3/4 tsp. xanthum gum
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1 Tbsp. whole flax seeds
2/3 cup honey
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 1/2 Tbsp. lemon juice
Zest from half of a lemon
1/2 tsp. vanilla extract
1 1/4 cup grated zucchini
1 1/4 cup blueberries
- Preheat oven to 375 degrees and spray muffin tin with cooking spray.
- Combine first seven ingredients together in a bowl and set aside.
- In a separate bowl, whisk the eggs then add the honey, sugar, oil, applesauce, lemon juice, zest, and vanilla. Whisk together until combined.
- Fold in the zucchini and blueberries into the wet ingredients.
- Add the dry ingredients to the wet and fold to combine.
- Fill each muffin tin 3/4 of the way. Bake for 25 minutes or until toothpick comes out clean when inserted in middle of muffin.
On Saturday after our picnic, Kim and I shopped in the afternoon, had dinner at Yeah! Burger which was delicious (and complete with gluten free buns and toppings), then met up with Erika for a drink at a local restaurant.
On Sunday we walked to the local farmer's market, and Kim got a yummy Danish for breakfast. Before she left, we finished the movie we'd started (Jane Austin's Emma in case you're curious) and sat by the fire. All in all, a wonderful Fall weekend!