Sunday Night Supper

Sunday afternoons I try to cook things for the week. I made pumpkin oatmeal chocolate chip muffins (recipe below) and soup. Tonight it’s extra chilly and a perfect soup night. Tomato soup & grilled cheese were requested by my eight year old. She loves soup almost as much as I do. I didn’t have celery or carrots to go along with garlic & onions for my normal soup base. So I added extra onion & garlic. I truly believe with onions, garlic, & a can of coconut milk you can make soup from anything.

Chunky Tomato Soup


2 onions diced

4 cloves garlic diced

2 cans 28oz diced tomatoes

2 C bone broth (or chicken, or veggie)

1 can coconut milk

1 t salt

1 t pepper

3 T basil  


Sauté onions & garlic with spices

Add broth

Add tomatoes 

Add coconut milk

Pulse in Blender

Return to soup pot

Simmer 30 minutes

Add fresh basil, rosemary, or your favorite herb.

We had three kinds of bread – gf grilled cheese with Shelton’s favorite cheese melted. Scott had a rustic French loaf from the farmer’s market. I had rosemary baguette with ghee and pecorino.

We rounded out our meal with a super fresh salad. Our new favorite salad is called “mighty mix” at the farmer’s market along with fresh herbs and thinly sliced purple onions. This week we got fresh dill, cilantro, basil, & parsley.

Tahini Lemon Dressing

Adapted from Gwenyth Paltrow’s cook book It’s all good. It’s so good I make a fresh batch each Sunday. The original recipe is here.


4 tablespoons tahini

1/2 cup boiling water
2 garlic cloves, finely minced
1/2 cup goat cheese
1/2 cup extra-virgin olive oil
6 tablespoons lemon juice1tsp coarse sea salt
1/4tsp freshly ground black pepper Fresh dill & parsley to taste ( I use 1/4 cup of herbs)


I start with the tahini and boiling water in my small cuisinart mini-prep. Once it is smooth I add the ingredients in order as listed.

48 Pumpkin Oatmeal Chocolate Chip Muffins


3 eggs

1 1/2 cup coconut milk (or your favorite)

1 cup coconut sugar

3/4 cup pure maple syrup

3/4 cup olive oil

1 can punkin puree

6 teaspoons vanilla extract

6 teaspoons pumpkin pie spice

1/2 teaspoon salt

6 teaspoons baking powder

9 cups GF old-fashioned whole rolled oats (do not use quick-cook or instant)

3 cups mini chocolate chips ( I use enjoy life).


1. Preheat oven 350 degrees.

2. Grease muffin pan.

3. I add all ingredients in order listed except the rolled oats. Once everything is well mixed I add the rolled oats one cup at a time till everything is well incorporated.

4. Using 1/4 cup fill each muffin tin.

5. Bake 23-25 minutes. Test with a toothpick. (My previous oven took 25 minutes. Since we moved the oven here takes 23 minutes).

6. Let cool 5 minutes then remove the muffins to a wire rack and cool 25 minutes longer.

This recipe makes 48 muffins! I was tired of throwing out half a can of punkin purée so I developed this recipe over years of trial and errors. I keep these in the freezer pulling out for breakfast or snack. They won’t last as long as you think!




2 Comments Add yours

  1. Looks like comfort food to me!


    1. Indeed! Perfect for the cooler weather!

      Liked by 1 person

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