Do you have your vegetables for the week?

I love Fall vegetables - rutabagas, butternut squash, zucchini, parsnips, cabbage, shallots, apples and carrots, so that is what I stocked up on this week.


I added spinach to make a Butternut and Spinach Soup (which will also use the apples, carrots, celery, garlic and onions) for lunches next week; a cauliflower (and more garlic) for Paleo Mom's Garlic-Ginger Cauliflower Rice to go with the roast chicken for Sunday dinner (with leftovers for another meal during the week), and a side dish of Swiss Chard.

 The parsnips, sweet potatoes and rutabaga will be roasted to go with Apple Cider Chicken Thighs and sauteed spinach (enough for two meals). The cabbage will be turned into cabbage noodles (with my new Paderna Spiralizer) will be paired with some pasture-fed ground beef and pork to make Beef and Cabbage Noodles with Almond Butter Chili Sauce.  The radishes will be sauteed in ghee as a side dish, and the mushrooms will be used with more pasture-fed ground beef for a quick hodge podge for breakfast or a dinner when I arrive home late.

The raspberries are to add to a breakfast plate this weekend,  and the blackberries were made into Blackberry Muffins yesterday.  I used the recipe from Paleo Magazine and they are delicious.

Paleo Magazine Blackberry Muffins
(Makes 9 medium-size muffins or 12 smaller muffins)

3/4 cup almond flour
1/3 cup coconut flour
2 Tbsp. arrowroot
3/4 tsp baking soda
1/2 tsp cinnamon
Pinch of salt

4 eggs
1 tsp. vanilla
1/4 tsp, almond extract
3 Tbsp. maple syrup
1 small banana (1/2 cup mashed)
1/4 cup ghee, melted (or coconut oil)
1/2 cup coconut milk (if needed, I didn't)

1 cup blackberries, rinsed and dried
1/2 cup slivered almonds

Preheat oven to 350 degrees.

1. Mix the wet mixture until thoroughly combined.
2. Mix the dry mixture until thoroughly combined.
3. Add the wet mixture to the dry mixture and fold together until the flour is blended in.
4. Carefully fold in the blackberries.
5. Let the mixture sit for 5 minutes - it will thicken.
6. Divide batter into a greased muffin tin.
7. Sprinkle each muffin with the sliced almonds.
8. Bake for 15-20 minutes or until firm to the touch.

Cool and remove from the tin.  If you are not going to eat them all (which you shouldn't - a Paleo treat is still a treat), freeze them and thaw as needed.