I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

Skipping to present day, now I skip the outside and sometimes still order eggrolls and just eat the insides. That’s why this healthy eggroll in a bowl is so perfect for the low carb or grain free diet.

This is a very easy recipe, one you should put into your rotation frequently. It’s also pretty affordable, as ground pork is inexpensive as is a bag of cole slaw. If you’re thinking this is something that you can’t feed your family because it’s not enough, buy a bag of frozen rice (I love what Trader Joe’s sells).

Choose Ground Meat, Shrimp, or Shredded Pork, for Healthy Egg Roll in a Bowl

You can replace the ground pork with left over roast pork. You can also replace the pork with ground turkey or ground beef. I also like this recipe with shrimp. YOU DECIDE what is best for you.

Pickled Red Onion

I like to dice up some pickled onion just to have another layer of flavor. While I hate raw onions usually, I love pickled onion.

• Slice red onion in half moons. Place in colander over a bowl.
• Pour two cups bowling water over the onions.
• Pour a cup of vinegar into jar. (apple cider is a good choice).
• Add Peppercorns, teaspoon sugar.
• Add in onions.
• Ready in 30 minutes.

More Recipes You Might Like

• Chicken Asparagus Stir Fry
• Thai Peanut Salad Dressing
• Thai Peanut Bowl
• Honey Sesame Chicken Tenders
• Crack Slaw with Come Back Sauce

This recipe is low carb, paleo and keto friendly. It’s also gluten free.

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Healthy Egg Roll in a Bowl

An easy Low Carb Ground Pork or Shrimp Dinner and shredded cabbage dish, garlic, sesame oil, sriracha and ginger.

Course Entree

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 4 cloves garlic minced
• 1 teaspoon onion powder
• 6 scallions cut Into one Inch pieces
• 1 pound ground pork OR 1 pound shrimp
• 1 bag cole slaw mix or 1 whole cabbage shredded
• salt
• 3 tablespoon tamari sauce or coconut aminos
• 2 tablespoon sesame oil
• 1 knob fresh ginger
• 1 tablespoon hot chili oil or your choice of hot sauce
• optional pickled red onion recipe in blog post

Instructions

• Saute the garlic in the oil just to soften.
• Add scallion (spring onions). Saute for a two minutes.
• Add ground pork or meat of your choice that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in Tamari sauce, Coconut Aminos.
• Add in sesame oil, ginger, your choice hot sauce.
• Season to taste. You may need to add more sesame oil, more ginger.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Healthy Eggroll in a Bowl (Low Carb) appeared first on Spinach Tiger.

When I think of Christmas cupcakes, one of the flavors that jumps to mind for me is spice cake. Cold weather welcomes warm flavors and spices such as cinnamon, ginger, cloves, and cardamom. This is extra delicious with a cream cheese frosting.

This is very similar to our keto spice bundt cake and uses my mainstay ingredients for a perfect cake texture.

We have made over 20,000 cupcakes in the last five years and think we have our keto cake texture down. We’ve perfected our cake batter. It is fluffy, moist and flavorful. The 1/2 cup coconut milk will be enough liquid, but the batter will still be thick.

Versatile Recipe

You can make cupcakes or a six inch triple layer cake with this recipe. If you do the triple layer cake, you will want to make double cream cheese frosting.

Ingredients for Keto Spice Cupcakes

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Cinnamon
• Cloves
• Allspice
• Ginger (fresh if you have it)
• Nutmeg
• Cardamom
• Vanilla
• Maple Extract

Keto Maple Cream Cheese Frosting

• Butter
• Cream Cheese
• Swerve Confectioner’s
• Vanilla
• Maple Extract

One thing that makes these cakes look more festive is to sprinkle some confectioner’s sugar over the top.

Tips for Maple Cream Cheese Frosting

This is something I’ve learned owning a keto bakery. American buttercream is very difficult to make in the winter, as the butter is often too cold, even when left out of refrigerator for 24 hours. Putting butter in microwave can be very tenuous because if the butter gets too soft or melty (broken), you can’t use it. It will never recover for the proper structure of buttercream.

GREAT TIP for Buttercream. Use a large stainless bowl with hot water. Place your butter in another bowl and put in on the hot water. Beat butter for about ten seconds. Remove the butter as soon as you see it’s softening. You don’t want it to melt. I was recently teaching a class and the butter had been out for 48 hours and was still too hard. This worked like a charm.

Great Tip for Cream Cheese Frosting: I will put the cream cheese on a plate and microwave for about ten seconds. Also, beat on a LOW speed (I use 2 out 6).

Extracts: Always start slowly and add more as necessary to taste.

Variations: Instead of maple extract, try orange extract, which goes great with spice cake.

MOST IMPORTANT: I use a food thermometor. I have found that getting the cream cheese and butter to the same temperature really matters. I have had to discard cream cheese frosting in the past for not mixing well or being too grainy.

How to Tell When Cake is Done

Never listen to the toothpick coming out clean tip. That doesn’t work with almond flour baking. Always be prepared to take the cakes temperature. Cake is done at 210 degree F. I will take my cupcakes or cakes out when the center reaches 207. This never fails me and as a bakery owner, I can’t risk the cake being unbaked in the center.

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More Recipes You May Love

• Keto Spice Bundt Cake with Cream Cheese Glaze
• Keto Spiced Pear Cheese Cake Bars
• Keto Christmas Coconut Cupcakes
• Keto Chocolate Peppermint Cupcakes
• Keto Raspberry Cheesecake
• Keto Sugar Cookies

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Keto Spice Cupcakes with Cream Cheese Frosting

Keto Spice Cupcakes with Cream Cheese Frosting

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 375kcal

Author Angela Roberts

Ingredients

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups approx.
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum see notes
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger or 1/2 t freshly ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup unsweetened coconut milk

Cream Cheese Frosting

• 1 cup butter room temperature. Notes in blog post
• 8 ounces cream cheese room temperature. Notes in blog post
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• 5-6 drops maple extract to taste
• dash sea salt

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or a triple six-inch cake. You will need more frosting for a layer cake, but I recommend thin frosting layers.
• Bake at 350 for 18-20 minutes or until internal temperature reaches 207 degrees.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese. IMPORTANT: Make sure cream cheese and butter are same temperature or they may not mix well.
• Add vanilla, maple extract.
• Add Confectioner's Swerve a little at a time.
• Add salt.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Notes

Net Carbs: 2 per slice, considering 12 servings.

Xanthan gum holds the cake together. You can leave out, but cake will not hold as well. 

Cream Cheese and butter should be at same temperature 68-70 degrees F. Otherwise they may not mix well. See notes in blog post.

 

Nutrition

Serving: 1of 12 | Calories: 375kcal | Carbohydrates: 8g | Protein: 9g | Fat: 35g | Fiber: 4g

The post Keto Spice Cupcakes with Maple Cream Cheese Frosting appeared first on Spinach Tiger.

The flavors are really wonderful, full of all the things I love when I attempt an Asian profile.

This is a very fast meal and best eaten immediately, although I can attest to the leftovers being pretty tasty.

Ingredients for Shrimp with Peanut Sauce

I use Shrimp, peeled, deveined. (I always use Trader Joe’s Argentian frozen shrimp, which are already prepped. Serve over rice or cauliflower rice.

• Peanut Butter
• Coconut Milk
• Fresh Ginger
• Fresh Lime
• Sesame Oil
• Chili Oil
• Garlic or Shallots
• Tamari Sauce or Coconut Aminos
• Cilantro
• Scallions
• Chopped peanuts for garnish (optional)

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Keto Shrimp with Peanut Sauce (Gluten Free)

Enjoy easy dinner shrimp with peanut sauce with lime and ginger.

Course Main Dish

Cuisine Asian

Keyword Peanut Sauce, shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 tablespoon avocado oil
• 1 pound shrimp peeled, deveined

Peanut Sauce

• 1/4 cup peanut butter
• 1/2 cup coconut milk
• 1 tablespoon rice vinegar or any vinegar
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons cilantro or basil
• 1 tablespoon sesame oil
• 2 tablespoons tamari or coconut aminos or soy sauce
• 1 teaspoon chili oil or red chili flakes
• 1 lime juice and zest
• 3 scallions

Instructions

• Saute shrimp for a few minutes just until done in oil. Remove. Set aside.

Peanut Sauce

• Add all ingredients except cilantro together. Mix well.
• Add to frying pan and warm through. Add a little water if needed.
• Add shrimp to sauce and warm up on low, just until shrimp are warmed.
• Top with cilantro and chopped scallions ,

The post Shrimp with Peanut Sauce – EASY DINNER (Low Carb) appeared first on Spinach Tiger.

The key is to mix it up with lots of crunch and color from various cabbages, greens, colored bell peppers, snow peas and top it off with a very bright citrus ginger dressing. You can add peanuts or sliced almonds for added flavor.

When I first made this asian slaw, I took the time to shred Napa cabbage, but then realized a bag of angel hair slaw would save a lot of time and provide the same result. I also used a bag of broccoli slaw which has added carrots (more color). The only time consuming part of Asian Slaw will be doing thin slices of colored peppers and making a homemade dressing.

I highly recommend you make your own dressing, as it’s easy, fresh and won’t contain harmful seed oils like canola oil.

My Sesame Ginger Salad Dressing is full of flavor and jumps with brightness. I brought this salad to an Asian night potluck and it was a big hit. I kept hearing words like refreshing, flavorful, delicious.

The main components of the ingredients for Asian slaw are listed below. You can skip the nuts altogether or replace broccoli slaw with more napa cabbage or angel hair slaw. You can add in slivered carrots or finely chopped celery. I’ll leave that to you.

Main Components of Asian Slaw

• Large Napa Cabbage or Bag Angel Hair Slaw
• Broccoli Slaw (bag)
• Red and Yellow Bell Peppers
• Snow Peas or Snap Peas (optional)
• Scallions
• Peanuts or Sliced Almonds
• Sesame Seeds
• Cilantro or Thai Basil

Sesame Ginger Dressing Ingredients

• Fresh Knob of Ginger
• Shallots
• Tamari Sauce (or soy sauce)
• Garlic cloves
• Orange juice from fresh orange
• Lime Juice from fresh lime
• Rice Vinegar
• Sesame Oil
• Avocado Oil

How to Make this Slaw Turn into a Full Dinner

This slaw can be the base for grilled for the following poached shrimp, salmon, fish tacos, salmon tacos.

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Asian Slaw with Ginger Dressing

Asian Slaw with Ginger Dressing for a side or serve with a Protein

Course Salad and Salad Dressing

Cuisine Asian

Keyword Asian Slaw, Ginger Dressing

Prep Time 25 minutes minutes

Servings 8

Ingredients

• 1 Napa Cabbage Or Bag Angel Hair Slaw
• 1 bag Broccoli Slaw
• 6 Scallions
• 1 cup snow peas or edamame optional
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1/3 cup Peanuts or Sliced Almonds
• 1 tablespoon Sesame Seeds optional

Ginger Dressing

• 3 garlic cloves
• 3 tablespoons Freshly Grated Ginger (1 large knob)
• 1/2 orange
• 1 lime
• 4 tablespoons Rice Vinegar or apple cider vinegar
• 2 tablespoons Tamari or Soy Sauce
• 1 tablespoon Sesame Oil
• 10 tablespoons Avocado Oil
• 1 large shallot
• 1 tablespoon fresh herb cilantro

Instructions

• Slice Bell Peppers into very thin slices. Slice scallions.
• Cook Snow Peas or Snap Peas and put on Ice to maintain color. You can serve them raw in the salad.
• If you are using Napa Cabbage, clean, rinse, dry and slice thinly.
• Put all cabbage and broccoli slaw in bowl. Add vegetables.
• Toss with dressing. You may not use all of the dressing or you may need more. For best flavor dress a few hours ahead and refrigerate.
• Add Peanuts and a sprinkling of cilantro right before serving.

Ginger Dressing

• Grate a large knob of ginger.
• Mince garlic.
• Finely chop shallot.
• Put vinegar, Tamari sauce (or soy sauce) and honey Into a jar Add garlic, ginger and shallots.
• Add juice from orange and lime.
• Add avocado oil and sesame oil and give a good shake.
• You may choose to add more of any Ingredient according to your taste.

The post Asian Slaw Recipe, Ginger Dressing appeared first on Spinach Tiger.

Well that changes now. I’m going to give you two methods to make steak tips, and I’ll tell you my preference. 

What are steaks tips?

Steak tips are usually cut from the sirloin or round muscle. They are tasty but not tender like filet. Sometimes they are known as sirloin tips. They do well marinated and then cooked on hot grill, quickly.  

Sirloin tips are very versatile. Here they are coupled with caramelized peppers. You could make them with this mushroom sauce or sauteed mushrooms, caramelized onions, and various marinades or barbecue sauces. You could even serve them with this chimichurri. 

Do you have to marinate steak tips?

I recommend at least a one-hour marinade that has fat, acid and salt. Be careful not to over-marinate with fruits that can break down the meat too much like pineapple, which can turn the meat to mush.

What is the best marinade for steak tips?

You can do the marinade in this recipe which has sesame oil, coconut aminos and lime juice. Or you can use your favorite marinade.  For example, you could simply do some oil, vinegar, and worcestershire. Your acid could be red wine or balsamic. Acid and salt helps to tenderize the meat. 

Can you cook steak tips in the oven?

You can quickly cook steak tips in the oven under the broiler. The oven should be hot and the steak tips only cooked about three minutes on each side. 

Which method works best to cook steak tips?

I did a test. I marinated the steak tips for one hour. Half of them went on to a very hot grill. Half of them went in the oven under the broiler. 

I made sure to dry the marinade off so they wouldn’t steam. Steamed meat is gray and not good. 

The result: The steak tips cooked on a hot grill were much better, more tender than those under the broiler.

Where I buy my Steak Tips

I’m proud to say I love meat and I especially love steak. I have found a new place to buy the best steak I’ve ever eaten. 

Last year, we subscribed to Butcher Box and have been over the moon with the quality of the meat, and I asked to become an affiliate, which earns commissions on sales, because I was so impressed. We heard so much about Butcher Box and the only thing I can say is I wish we would have subscribed sooner. 

Benefits of ButcherBox

• • High-Quality Meat: Delicious 100% grass-fed beef, free-range chicken, heritage-breed pork, and wild-caught seafood.
  • Unbeatable Value: Average cost = Less than $6 per meal.  
  • Flexibility: Box options and delivery frequencies to fit your needs, cancel any time with no penalty.
  • Convenience: Great-tasting, high-quality meat you can feel good about, delivered right to your doorstep (FREE shipping).
  • Decisions That Make a Difference: Caring about animals and our planet, improving livelihoods for farmers, better meals enjoyed together.
• Pin This ↓

Go Here to find out more about Butcher Box

More Steak Recipes from Spinach Tiger

The Perfect New York Strip Steak (my most popular post of all time)

How to Cook a Ribeye Steak

How to Make Teres Major (a cheap, tasty cut of steak)

 How to Make a Skirt Steak with Chimichurri

How to Make a Flank Steak

Ropa Viaja (braised flank steak)

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Grilled Steak Tips

Two ways to make steak tips, grill or broil

Course entrees

Cuisine American

Keyword steak tips

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinating Time 1 hour hour

Servings 2 Servings

Ingredients

• 1 pound steak tips
• salt, pepper for seasoning

Marinade

• 1/3 cup sesame oil
• 2 tablespoons avocado oil
• 1/4 cup coconut aminos or tamari sauce
• 1/2 teaspoon grated ginger
• 2 garlic cloves minced
• 1 serrano pepper seeded, siced
• 1/4 orange juiced
• 1/2 lime juiced with zest

Fried Peppers

• 8 small sweet peppers or 3 bell peppers
• 1 tablespoon olive oil

Instructions

• Season steak tips with salt and pepper. If they are extra large cut in half. Set aside.

Marinade

• Mix all ingredients for marinade. Taste and adjust as you see fit. You may want more or less ginger, etc.
• Marinate meat in half of marinade, reserving the rest for later. Marinate for one hour on the counter. This takes the chill off the meat and it will cook quickly.

Steak Tips on the Grill

• Heat all burners on grill for 15 minutes until grill is very hot. You will be cooking the steak tips fast.
• Put on the grill for 5 minutes. Turn over for 2 to 3 more minutes.

Steak Tips in the Broiler

• Heat broiler for 15 minutes and adjust rack at the top. You want a high heat to hit the tips.
• Broil for five minutes. Check at 3 minutes to make sure tips don't burn. Turn over for 2 minutes.

Fried Peppers

• The key is low and slow to caramelize peppers.
• Trim off ends, take out seeds and make thin slices.
• Heat pan, add oil and once oil is hot, turn to low. Add peppers and allow to cook for at least twenty minutes. You can do this while the meat is marinating. Turn every few minutes. You don't want charred peppers. You want these too cook slowly.
• Season everything again with salt and pepper. Serve with reserved marinade.

The post How to Make Steak Tips on the Grill and the Broiler appeared first on Spinach Tiger.

I don’t know a single person who doesn’t love soup. I sure do, and I  don’t know a soup I don’t love.

I’ve rounded up some of my favorite soups, from super easy like the 30 minute health soup to the more complex, slower cooking borscht.

Many of these were created with nutrition density in mind, getting my calories worth for good health, and lighter feasting days. I’m starting to think with gratitude about all the veggies I’m privy to. If I can get a bunch of carrots to make a soup, I’m blessed.

I’ll add to this list as I make more healthy soup recipes.

These are my Favorite Healthy Soup Recipes, Easy, Nutrient Dense.

Carrot Ginger Soup is bright, cheery and heart healthy. You can order these wide mouth jars here.

The 30 Minute Green Health Soup was something I came up with when I was recovering from pneumonia years ago. I had many relapses and wanted to make sure the food I ate was healing. It has chicken broth, broccoli, leeks, potatoes, watercress and lemon and is one of my go to healthy soup recipes.

Italian Sausage and Vegetable Soup

Roasted Butternut Squash Soup with Toasted Pecans is everything a squash soup needs to be including fried sage leaves.

Tomato Bisque Soup is one of the most my most popular posts. Don’t forget the grilled cheese.

Borscht is heavy, hearty, and the soup I make as soon as it snows. Beets are a super food, and make an awesome soup.

Italian version of Spinach Soup. Recipe from Marcella Hazan; and a little Spinach 101 from Spinach Tiger.

Maple Roasted Apple Soup The comfort of apple pie in a warm soup. Imagine that.

Pumpkin Carrot Curry If you love the savory flavors of curry, this is for you.

Fruity Nutty Carrot No need for croutons as the toasted almonds and pomegranate provide a crunchy texture.

Here is a soup inspired from a soup I had in a very remote town in Tuscany. Ribollita, a stale bread soup with cabbage. (recipe here). 

Minestrone with Kale. This is the easy, quick version of this classic Italian soup.

Creamy Garden Tomato Soup made with fresh tomatoes, shredded basil. Made in my Vitamix.

Snowcap Heirloom Bean Soup with Shrimp. One of my all-time favorites with beans from Rancho Gordo. The olives make this soup extra special.

Spicy Tortilla Soup (the Lighter Version) Copy cat version of  soup from a tiny Nashville restaurant  that has garnered national success.

My most popular soup is this grain free Vegetable Beef Soup. It’s a meal and one of my all time favorites.

Italian Wedding Soup

I’m in process of making a broccoli kale soup and a cauliflower sausage soup, and I’ll be back to share.

All Soup Recipes from Spinach Tiger

The post Easy Nutrient Dense Healthy Soup Recipes appeared first on Spinach Tiger.

There is a Pumpkin Shortage: Yikes I want to Make Pumpkin Muffins

Back in 2015 there was a pumpkin shortage.  Remembering that, I’m getting my pumpkin now for the holiday.

Betty Groff, a legendary restauranteur in Pennsylvania Dutch Country in the 80’s, said “I cook because I love people.”

I agree with Betty Groff, and I’m going to have to get out and scour any pumpkin I can find.

Seven years ago, I was in the same boat and needed pumpkin for something special.  I was able to find one can of pumpkin and make these muffins for someone’s birthday.

I didn’t have extra to try to experiment creating a recipe and turned to Dorie Greenspan’s  who never lets us down. By the way, Dorie is coming out with a book devoted to Cookies and I have an advance copy coming. Just in time for the holidays.

Dorie saved the day with a great recipe which she got from Sarabeth Levine, which I adapted to the likes of a little boy. No raisins, no sunflower seeds, but a few walnuts and it’s just right.

I do hope I can find some pumpkin because I have so many recipes I want to make. I want to take this fabulous pumpkin bread and make it gluten free. I need to repeat these pumpkin pop tarts, and I had my heart set on pumpkin ravioli. I might have to actually make my own pumpkin, but to be honest, the one canned item I prefer is canned pumpkin. Then there’s the pumpkin soufflé that is to die for.

Get recipe for pumpkin bread  pictured below here.

How Does this Pumpkin Muffin Taste

Just perfect, not too spicy, not too pumpkiny, golden orange in color, tender crumb, and although I don’t eat much of what I bake (really), I saved two muffins for my husband, but I broke down the next day, heated it with butter and ate it slowly wanting the moment to last. My search for pumpkin muffin recipes are over.

In the Fall of 2017, I started making low carb pumpkin recipes. You might love this pumpkin cheesecake  or this low carb pumpkin pie. 

MORE PUMPKIN RECIPES FROM SPINACH TIGER

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Pumpkin Muffins

Pumpkin Muffins adapted from Dorie Greenspan, a perfect pumpkin spice flavor.

Course Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• Pinch ground allspice
• 1/2 cup unsalted butter at room temperature
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 3/4 cup canned unsweetened pumpkin puree
• 1/4 cup buttermilk
• 1/2 cup chopped walnuts

Instructions

• Whisk together dry ingredients. Set aside
• In a large bowl, beat butter until soft.
• On medium speed, cream sugars into butter, until light and fluffy.
• Add eggs one at a time beating for one minute with each egg.
• Add vanilla.
• Lower speed and add pumpkin and buttermilk.
• Add dry ingredients. Do not over mix. (You may use a spatula for the last bit of flour).
• Stir in walnuts.
• Bake for 25 minutes at 400 degrees, until toothpick comes out clean. Cool for 5 minutes before removing from pan.

The post Pumpkin Muffins for the Holiday Brunch Crowd appeared first on Spinach Tiger.

Sesame Ginger Salad Dressing Gluten Free

Gluten Free Sesame Ginger Salad Dressing is part of a series in my exploration for a homemade Asian inspired dressing. It’s important to make your own if you want it to be gluten free, as the store-bought sesame ginger dressing will have soybean oil and soy sauce, which as gluten.

I recently discovered avocado oil, which is great when you don’t want that olive oil taste (my usual preference). To that, of course I add in a small amount of sesame oil and lots of freshly grated ginger. Bottled ginger dressings have a lot of onions; I add in a smaller amount of shallots. I use Tamari (which is gluten free) instead of soy sauce and an organic rice vinegar. I added mustard to bond the dressing, but you could use honey, if you like it a little sweeter.

The Sesame Ginger Salad Dressing can turn a Salad into Dinner.

I made a salad of chopped cabbage, lettuce, toasted rice noodles, chicken, edamame, pineapple and toasted almonds. Another idea would be use the sesame ginger salad dressing on lettuce wraps and skip the rice noodles, for a paleo, low-carb, grain free option.

However, it’s so flavorful, it’s good on lettuce.

I love using fresh ginger in recipes. This gingered roasting salmon is one of my favorites. Carrot Ginger Soup is another healthy choice.

More Spinach Tiger Salad Recipes

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Sesame Ginger Salad Dressing

How to make homemade sesame ginger salad dressing for salads, dips, marinade.

Course Salad Dressing

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Angela Roberts

Ingredients

• 1 large knob ginger grated (about a full tablespoon or 2 teaspoons ground ginger
• 1 shallot minced
• 1 tablespoon tamari sauce or soy sauce
• 1 garlic clove minced
• 2 tablespoons orange juice can use juice of 1 lime
• 1/2 teaspoon dijon mustard can use honey
• 3 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 6 tablespoons oil

Instructions

• Peel ginger and grate.
• Mix ginger, shallot, tamari sauce, garlic, orange juice rice vinegar and mustard in a jar.
• Add in oil and shake well.

Notes

You can replace mustard with honey (or add in additionally)

The post Sesame Ginger Salad Dressing, Gluten Free appeared first on Spinach Tiger.

How’s your summer going? It’s hot as hot here in Nashville. When I get up in the morning, my windows are dripping with condensation from the humidity and one would think I’d have to be a little crazy to turn my oven on to 425 degrees to make lemon ginger gluten free shortcake biscuits.

Actually, it’s quite a sane choice when faced with a big bowl of blackberries that we picked ourselves from a friend’s farm. If you’re in the Nashville area, drive south to Arrington Vineyards. Drive right past them a few miles and buy some of the best tomatoes and corn (and more) in the area from Burns Produce. Follow them on facebook to see up close or read about them here.

Usually I make blackberry cobbler in little jars or in cast iron pans with pie crust. Today I’m featuring short cake biscuit blackberry cobbler and it’s gluten free. The flavors of ginger and lemon pair perfectly with the blackberries. Just be aware that blackberries are one of the most tart berries but their unique flavor still makes them one of my favorite summer fruits.

I hope you love blackberry cobbler as much as I do. See below for all the different ways I’ve made cobbler so far.

Let’s connect on instagram, where I post lots of food pictures that never make it here. I also have a gluten free Pinterest Board and a Spinach Tiger Pinterest Board.

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Gluten Free Blackberry Cobbler

Good old fashioned gluten free blackberry cobbler made with lemon ginger biscuit dough.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• shortcake lemon ginger biscuit dough here
• 3 cups blackberries can mix in blueberries and other berries
• 1/3 sugar maybe more, you have to taste
• juice of half a lemon or a lemon syrup
• 1 tablespoons instant tapioca
• Milk for brushing on top of biscuits
• raw sugar for sprinkling on biscuits

Instructions

• Mix blackberries with all ingredients except biscuit dough. Set aside.
• Make biscuit dough.
• Put blackberries mixture into a small baking pan or cast iron pan.
• Roll out biscuit dough or pat down. Cut biscuits. Place on top.
• Brush with milk. Sprinkle with raw sugar.
• Bake until golden brown about 25-35 minutes.

Blackberry Cobbler in Jars

Blackberry Pie Crust Cobbler

The post How to Make Gluten Free Blackberry Cobbler appeared first on Spinach Tiger.