Smoky Brussels Sprout and Sweet Potato Breakfast Skillet

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Breakfast is a hallowed time in our home. Not brunch…breakfast. I primarily blame my husband for this tradition. He isn’t one for typical traditions but when it comes to breakfast on the weekend, it is sacred, it has to be from a skillet, and it happens before 9AM.  He was the crazy friend in college that would wake up one too many friends knocking on their door at 7 AM saying “it’s BREAKFAST TIME”.

AT SEVEN AM…

in COLLEGE. uuuuuh.

God bless him.

But now that we are in our mid-thirties, 7 AM is not that early to me anymore. My hubby still wakes up bright-eyed and bushy-tailed (ugh) on Saturday or Sunday morning and says, “It’s BREAKFAST TIME”.  Usually there is a dance that goes with this statement as he pulls out his most prized flea-market find, an old Griswold cast iron skillet that he lugged back from MARFA, TEXAS on a PLANE.

God bless him.

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Sunday mornings in our home consist of putting on a record, firing up the cast iron skillet, and brewing a pot of coffee. Currently, I have Sturgill Simpson on repeat and this Brussels Sprout and Sweet Potato Breakfast Skillet heating up. This breakfast skillet is similar to a breakfast hash that I get at my favorite breakfast spot in KC called Urban Table. There is something about getting breakfast served to you in a skillet, am I right?

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

I love the flavors of this breakfast with the smokey bacon, seared brussels sprouts, caramelized onions, and sweet potatoes.  I season the whole shabang with a spicy kick from the chipotle powder and smoked paprika, adding to the smokiness of the bacon.

Oh and a few cook’s notes -

1. Be sure to dice your sweet potatoes rather small so that they cook all the way through quickly.

2. If your brussels sprouts are humongous, just quarter them. Basically you want them to be just a bit larger than the sweet potatoes because the brussels sprouts will cook faster than the sweet potatoes. Cooking pieces that are slightly larger will allow them to be done at about the same time.

3. If you are serving this to tiny tots or people with a spice intolerance, I would hold off on the chipotle powder and use chili powder or nothing.  Chipotle powder is quite spicy.

4. To finish the whole thing off, cook the eggs separately to each persons desired consistency.  I love my eggs either poached or sunny side up, but the Breakfast Man likes over-easy eggs.

5. If you don’t have a cast iron skillet, cry yourself to sleep and hope that santa brings you one. But never fear, you can make this in a regular skillet OR you could even roast your veggies (tossed with olive oil) in a 450F preheated oven for 20 minutes, stirring halfway through cooking time.

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

So throw on some warm socks, brew a pot of coffee, and pull out your skillet. BECAUSE IT IS BREAKFAST TIME!!!!!

Brussels Sprouts and Sweet Potato Breakfast Skillet

  • Servings: 2 to 4
  • Time: 30 minutes
  • Difficulty: Easy/Medium
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Ingredients

  • 2 to 3 slices of smoky thick cut bacon, sliced
  • 1/2 red onion, sliced thin
  • 1 large sweet potato, peeled and diced into 1/4-inch to 1/2-inch cubes
  • 1 cup of small brussels sprouts, trimmed and halved
  • 1/8 teaspoon chipotle powder (optional)
  • 1/4 teaspoon smoked paprika
  • 2 to 4 large eggs
  • salt and pepper to taste

Instructions

  1. Heat a large cast iron skillet over medium heat.  Add bacon and cook until the fat is rendered and the pieces are just crisp (not burned!). Remove the bacon slices using a slotted spoon and place on a paper-towel lined plate to drain.
  2. Reduce the heat under the skillet, add the sliced, sweet potato cubes, and halved brussels sprouts and stir to coat with the bacon grease. Cook for about 10 to 15 minutes, stirring often, until the sweet potato has softened. Add bacon and spices to the veggie skillet and stir to coat. Turn off heat.
  3. In a separate skillet, poach or fry eggs to desired consistency. Spoon out portions of the brussels sprouts and sweet potatoes onto separate plates and top with eggs.

Cook’s Notes

1. Adapted from my favorite breakfast at Urban Table and How Sweet Eats’ Brussels Sprouts Breakfast Hash.

2. This dish serves 2 GENEROUSLY or 4 smaller portions. If serving a crowd, serve with a fruit salad.

Gluten Free Pumpkin Bread

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was an only child until I was almost 11 years old. Then came my brother…and then a sister four years later. And then… four years later my mom asked me “Do you want another brother or another sister?” and my unfortunate response was “Neither”.

But despite my lack of enthusiasm…sixteen years ago today, my youngest sister was born. I was in college.  In the midst of college finals and stress and sleepless nights, I had just gained a new sister. I went home for Christmas break and stayed up all night with my newborn sister, watching 24-hours of Christmas Story over and over and over so that my mom could get some sleep.

And that’s when I fell in love with that little bundle of joy. I was so happy to have her in my life.

She was so tiny, so beautiful, so new.

And so LOUD! Holy crap.That kid could cry!

Newborns.

Yikes. Talk about insta-birth control for a college kid. Ovaries on shutdown mode. Thanks!

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Over the years, watching her grow up has been amazing. She is a talented young girl who is super creative and has the biggest heart. I was always worried that the age difference between the two of us would be hard to stay close. When I moved away 6 years ago, it killed me to know that I wouldn’t be able to go to her sports games or see her get awards or be there for her birthdays. I was missing out on all those little moments.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was really lucky this past weekend because I was able to see her and my other sister and brother for Thanksgiving! I couldn’t get enough.

I whipped up a double batch of this pumpkin bread and took it to Thanksgiving for breakfast since pumpkin is one of her favorite flavors. It is moist, light, fragrant, and nutritious! Aaaaand did I mention that it was gluten free and dairy free? Double bonus.  But seriously, friends, I was blown away by how perfect this pumpkin bread turned out.  It uses only two flours: oat flour and almond flour.  Arrowroot powder is also used to keep the loaf from being too dense. It is simply amazing.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

This recipe makes a double batch which is super helpful during the holidays. You can always give a loaf away to a friend as a gift, or wrap it up tightly and freeze it for later. I promise that you WON’T regret having two loaves.

So Haaaaaappy Birthday to my lovely and beautiful little sister. I am so glad that you were born, because I gained a sister and a friend. Hope you have a wonderful day!

Gluten Free Pumpkin Bread (Gluten Free and Dairy Free)

  • Servings: 8
  • Time: 1.5 hours
  • Difficulty: Easy
  • Print

Makes 2 loaves

Ingredients

  • 2 cups gluten free oat flour*
  • 1 cup gluten free rolled oats
  • 1 cup almond flour*
  • 1/2 cup arrowroot powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • one 15oz can of pumpkin (not pumpkin pie filing)
  • 6 tablespoons melted coconut oil or butter
  • 1 cup chopped pecans
  • 2 tablespoons coconut palm sugar

Instructions

  1. Preheat oven to 375F. Prepare loaf bans by applying butter and then set aside.
  2. In a large bowl, combine dry ingredients (oat flour through nutmeg). Whisk to combine.
  3. In a separate medium bowl, whisk eggs and maple syrup until slightly frothy. Stir in vanilla, canned pumpkin, and melted coconut oil (or butter). Gradually add wet ingredients to dry ingredients and stir to combine. Stir in 3/4-cup of pecans into batter.
  4. Transfer batter to the loaf pans and smooth the tops with the back of the spoon. Sprinkle remaining 1/4-cup of pecans and coconut palm sugar on the tops of the loaves. Place the loaf pans on the middle rack of the oven. Bake for about 1 hour to 1 hour 15 minutes until a toothpick or butter knife inserted into center comes out with a few moist crumbs.
  5. Remove from oven and let cool in the loaf pans for about 15 minutes. Turn out the loaves onto a wire rack and let cool completely.

*Notes

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free)

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

This year was my third year to host Friendsgiving here in Kansas City.  The first year, we had 11 friends and no kids gather in our small home and bring an amazing assortment of food…including jello shots. Over the years, some friends have moved away and others have moved in. We love welcoming new friends into our hearts and home. This year was much bigger with 15 adults and six children, as many of our friends have become parents. No jello shots this year. Womp Womp. Although the dynamic was slightly different, the joy and love was tremendous.

Friendsgiving 2012

Friendsgiving 2014

Time management is key to hosting a low stress and enjoyable holiday party. By organizing my dishes and using slow cooking techniques, I was able to enjoy the beautiful day and amazing friends that came to our home.

I spent the day preparing for a full house in my tiny space. Since my kitchen and my oven is quite small, I chose to roast a 7-lb pork shoulder in a roasting oven (life saver), roast a 4-lb free range chicken in my oven, and cook my cornbread dressing in my slow cooker. During the great cooking adventure, I did lose a breaker and a fuse a few times (and ended up placing my slow cooker with the cornbread dressing in a spare bedroom!). But it all turned out great and I kept my wine glass FULL.

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

So let’s get to this Cornbread Dressing, shall we?

Apples, Fennel, and Pecans! Yeeeeeeaaaas. And don’t forget sage!

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

There are several parts of this dressing that can be made ahead of time. The Gluten Free Old Fashioned Cornbread can be made up to 2 days ahead. The aromatics in the dish (onions, celery, and fennel) can be braised in a little olive oil up to two days ahead of time as well. I mixed everything together and placed into my slow cooker and allowed to cook while I was getting other things together. This also kept the cornbread dressing warm until it was time to eat.

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free) // Big Eats Tiny Kitchen

Slow Cooker Apple, Fennel, and Pecan Cornbread Dressing (Gluten Free)

  • Servings: 12
  • Time: 4 hours
  • Difficulty: Easy
  • Print

Ingredients

  • 1 batch of old fashioned skillet cornbread
  • 1 tablespoon olive oil
  • 4 stalks of celery, diced
  • 1 bulb of fennel, slivered
  • 1 sweet onion, chopped
  • 2 medium apples, chopped
  • 1/2 cup of chopped pecans
  • 1/2 cup parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme, chopped
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare cornbread at least one day ahead of time. Crumble up cornbread and place on a rimmed baking sheet. Allow to sit out at room temperature and dry out. Alternately, preheat oven to 250F and scatter cornbread in a single layer on the rimmed baking sheet and bake (stirring often) for about 1 hour or until the cornbread is dried out.
  2. Heat olive oil in a large skillet over medium-high heat. Add fennel, onion, and celery and cook, stirring often, and beginning to soften. Add apple, pecans, and herbs. Cook for about 1 minute. Remove from heat and gently stir in dried out cornbread and 1 1/2 cups of broth. Add salt and pepper to taste. 
  3. Spoon cornbread dressing mixture into a large slow cooker or crock pot. Cook on low for about 4 hours. Keep warm until ready to serve.

Easy Gluten Free Old Fashioned Skillet Cornbread

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

As Thanksgiving is quickly approaching, I am preparing a two series post for my favorite Thanksgiving dish….cornbread dressing. Not stuffing. Dressssssing. What’s the diff, you ask?

Stuffing is stuffed inside your bird whereas dressing is a casserole cooked OUTSIDE your bird. Next, make that dressing with cornbread. None of this fancy BRIOCHE. What? Give me southern style cornbread dressing seasoned with plenty o sage!  YAAASSSS. But stay tuned, that’s my next post.

And for my next magic trick, I’ll make amazingly moist gluten-free cornbread. You ready??? aaaah. Put away those boxes of Iffy Jiffy. Serious. This is just as easy and better for you.  It’s perfect alongside chili, soup, and as a base for my Cornbread Dressing for Thanksgiving!  Oh and it’s fabulous with a dab of butter and some honey! holy Moses.

Gluten Free Corn Bread // Big Eats Tiny Kitchen

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

So what is Old Fashioned Cornbread, you ask?

Welcome to cornbread 101!  I like to break cornbread (pun intended) into two different styles: Old Fashioned (or rather Southern Style) and Yankee Style (or Northern Style).

(1) Old fashioned cornbread is 100% cornmeal, buttermilk, and a touch of sweetener.

(2) Yankee style cornbread is a more cake-like cornbread that contains around 50% cornmeal, 50% all purpose flour, and a lot of sugar. Think yellow cake and Jiffy in cornbread Tender match. Good…but not cornbread to me.

I prefer a savory cornbread that tastes like CORNBREAD…not cake.

Old fashioned cornbread is also generally cooked in a well-seasoned cast iron skillet, adding extra flavor. If you don’t have a skillet (put it on your christmas list and get one), you can easily make this cornbread in a buttered 8X8 pan. However, I should note that something magical happens when the skillet of cornbread is finished. You open that hot oven to an amazing smell of buttery cornbread. Pulling out a hot skillet of hot cornbread from an oven makes me feel close to my grandmother and a different generation that didn’t know about cell phones, and Facebook, and go go go. It makes me wish that she was here with me as I slather a hot wedge of cornbread with extra butter.

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

Easy Gluten Free Old Fashioned Skillet Cornbread

  • Servings: 8
  • Time: 35 minutes
  • Difficulty: Easy
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Ingredients

  • 2 cups stone ground gluten-free cornmeal*
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons honey*
  • 2 eggs (at room temperature), beaten
  • 1 1/4 buttermilk*
  • 1/2 cup greek yogurt
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350F.  Place an 8-inch cast iron skillet into the preheating oven. (If you don’t have a cast iron skillet, butter an 8X8 baking dish and set aside.)
  2. In a large bowl, whisk cornmeal, salt, and baking soda. In a separate medium bowl, whisk eggs, buttermilk, honey, and greek yogurt until combined.
  3. Remove preheated skillet from oven. Place butter in the skillet, swirl around and allow to melt.
  4. Make a well in the center of your dry ingredients and pour the buttermilk mixture into the dry ingredients. Stir until combined and no dry ingredients remain.  Mixture will be slightly lumpy.
  5. Pour batter into the skillet. Place in preheated oven and bake for 25 to 30 minutes until top is golden brown. Test the doneness by placing a butter knife in the middle of the cornbread and removing it. It’s finished baking when the butter knife comes out clean. Let the cornbread cool for about 10 minutes. Serve warm!

*Notes:

  • For a more fluffy cake-like cornbread (yankee style), a half-cup of the cornmeal can be replaced with gluten-free flour such as oat flour, almond meal, rice flour, or a gf flour blend.
  • The honey can also be increased to one-fourth of a cup for a sweeter cornbread. I have also used maple syrup and coconut palm sugar with good results.
  • Buttermilk can be substituted with dairy or non-dairy milk and 1 tablespoon of apple cider vinegar.

Crockpot Beef and Mushroom Stew (Gluten Free and Paleo-Friendly)

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I have been in an alternate universe, my friends. A universe where people never sleep, the air smells like strawberry perfume, puke, and alcohol and no one seems to care that a burger costs $22. Ya….I speak of Vegas.

One of my oldest friends was getting hitched last weekend there. It was great to see him and his new wife as well as many old friends from college.  It’s funny getting back together with friends that you don’t see that often, but when you do see them, it is as if no time has passed. But then the problem is that I feel like I have to cram so much fun into a condensed time span.

So what do you get when you concentrate fun in Vegas?  Drinks that should never be THAT big, beer pong rallies (be sure close to your eyes when the ball hits the floor so that you don’t vom in your mouth), mechanical bull riding that felt like it lasted 10 minutes (I pulled a groin muscle doing this because I’m OLD), no sleep no sleep no sleep.  It took only 12 hours for me and my husband to quickly realize that we were in our mid 30s, not early 20s. Ouch.

Crockpot Beef and Mushroom Stew // Big Eats Tiny Kitchen

As a result, mama is in major decompression mode. No bright lights, no floral smells, no alcohol, no loud noises. All I need right now is to be wrapped up in a blanket like a human burrito while I listen to soul music on the record player. Put it on repeat please.

I also need a massive helping of this warm comfy soup to combat the outside temps that are in the teens!

Crockpot Beef and Mushroom Stew (Gluten Free and Paleo-Friendly)

  • Servings: 4 to 6
  • Time: 8 hours
  • Difficulty: Easy
  • Print

Ingredients

  • 2 lbs beef stew meat (seasoned with salt and pepper)
  • 2 onions, sliced in 1/4-inch slivers
  • 10 oz baby bella mushrooms, quartered
  • 1 large carrot, sliced
  • 2 cups diced potatoes
  • 1 Tablespoon thyme
  • 6 cups beef stock
  • 1/2 cup dry sherry (optional)
  • 2 tablespoons arrowroot powder (or cornstarch)
  • Salt and pepper to taste

Instructions

  1. Place first six ingredients (stew through beef stock) in a crockpot. Cook on low for at least 8 hours.
  2. In a small bowl, stir arrowroot powder into sherry until a smooth paste is formed. Add sherry mixture to the crockpot and stir to combine. Add salt and pepper as needed.

Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Time: 30 minutes prep / 40 minutes cook
  • Difficulty: Easy/Medium
  • Print

Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

My husband and I ran the KC half marathon this past Saturday. One of the best things about running in the early morning is getting to see the city wake up as the sun rises. You see a view that is typically missed while enjoying the coziness of bed. Chilly morning runs sound so much better, right? I’ll tell ya, that the early morning air was perfectly crisp for me. Plus the trees were all in full amazing bloom of color like they saved all their peak beauty just for us!

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

It’s crazy to realize that five years ago I completed the full marathon. *shudder* I will say that I definitely enjoy running half marathons MUCH better than full marathons….obvi. The full marathon is a torturous journey that I’m glad I did once…and will likely never repeat.  (Similar to trying to drink a pint of vinegar on a dare….great to do once, but never again.  Am I right?)

For some reason, I really like running half marathons. It’s a decent length of race to push my training and fitness level a little higher, while not ruining my life or body. Usually. This past training season I pulled a calf muscle three weeks ago but since I gave myself three weeks off from running, I was able to bust out the race. Needless to say, after running 13.1 miles this weekend, I’m in super recovery mode. Give me carbs, give me nutrients….more importantly, give me ice cream!

On Sunday, I did a lot of stretching, drank plenty of water, and worked in my yard enjoying the fall day. I also harvested the end of season crops and late bloomer tomatoes and peppers. I wasn’t sure what to do with my bounty until I remembered this delicious Smoky Red Pepper Soup in one of my favorite new cookbooks, Vibrant Food by Kimberly Hasselbrink. I decided to adapt the soup a bit and roast the peppers and tomatoes in the oven together and whip up this nutrient-dense soup to aide my recovery. Winner winner.

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

This soup is the easiest thing I’ve done all weekend.  It is so easy since all of the vegetables are roasted together on a single baking sheet under a broiler.  Then all of the roasted vegetables are then pureed with spices in either a high speed blender or in a stockpot using an immersion blender. So easy I could sleep and do this. Maybe I am.

The broiler gives a great smoky flavor to the tomatoes and peppers. It is also spiced with both smoked paprika and chipotle powder which add extra smoky punch of flavor.  If you are sensitive to spice or serving this to lil tikes, then I would recommend skipping the chipotle powder since it is a bit spicy.  This is perfect as a main meal with a dollop of greek yogurt or served as a first course with this kale salad with garlic tahini dressing or this Peruvian Roasted Chicken.

Oooh….or grilled cheeeeeeese pleeeeeease.  Sorry folks. As you can tell I’m in carbo load mode.  I’ll get back to being a green machine tomorrow.

You don’t have to run a half or full marathon to deserve this soup. It’s easy, light, and provides your body the nutrients it needs to get through these fall days. Get on it!

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

Roasted Red Pepper and Tomato Soup (Gluten Free and Dairy Free)

  • Servings: about 10 cups
  • Time: 30 minutes
  • Difficulty: Easy
  • Print

Ingredients

  • 4 medium sweet red bell peppers (about 2 pounds), quartered with seeds/membranes removed
  • 3 whole cloves of garlic (skins on)
  • 1 medium onion, quartered
  • 2 pounds of whole tomatoes (about 8 Roma tomatoes or 4 larger tomatoes)
  • 4 cups of vegetable broth
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (optional if you don’t like spicy dishes)
  • Optional toppings: plain greek yogurt, fresh cilantro, roasted pumpkin seeds

Instructions

  1. Preheat the broiler. Place oven rack in the upper portion of the oven about 6 to 8 inches from broiler.
  2. Place cut peppers skin side up, whole roma tomatoes, whole garlic, and quartered onions in a single layer on a rimmed baking sheet. Place the baking sheet in the oven on the top rack. Broil the veggies, watching carefully, for about 10 to 15 minutes until the pepper and tomato skins are mostly blackened on top.
  3. When the peppers are cool enough to touch, remove the pepper skins by running them under running water. Peel and remove the skin from the garlic as well.
  4. In a large dutch oven or stock pot over medium heat, heat the roasted vegetables, vegetable broth, salt, and spices.  Puree the soup smooth using an immersion blender. This step also can be performed using a high speed blender or food processor.
  5. Serve soup topped with greek yogurt, chopped cilantro, and toasted pumpkin seeds.

Note – Recipe adapted from Kimberley Hasselbrink’s Vibrant Food.

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