“Creamy” Potato Vegetable Leek Soup *Dairy Free*

It’s been a while, but that’s only because I’ve been working on delicious recipes and making plans for the next big steps with the blog, on top of gathering recipes together for an E-CookBook which will include lots of acid reflux friendly comfort foods and treats!

I’m trying to include a lot of classic fall comfort foods like cream soups and pumpkin pie but without all the dairy and high-fat content that tends to aggravate Acid Reflux and GERD. I’m one hundred percent satisfied to say I’ve done exactly that with this recipe!

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love Potato Leek Soup, any creamy soup really. All the cream soups! You get it. Anyway, heavy cream is not an acid reflux sufferer’s best friend, and neither is a high onion content. (Note: Onions have a PH level of 5.5 to 6.5, and can trigger AF especially raw. However, cooking the onions may help to lessen the acid stimulation. Keep in mind to do what works for you. What works for me might not work for everyone else, I’m just sharing my tips and tricks that have helped me along the way so far.)  And, moving on…

I literally threw this together when I got home from work today. Just made it up off the top of my head, and I’m so glad I did because it came out amazing!! I was having dinner with my sister, and there were so many vegetables in the fridge that we picked up at our trip to the farmers market, so I put some of those in to get in some extra vitamins and good health benefits!

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Leeks have a PH level of 6.0-8.0 which is fantastic because 7.0 is neutral standing ground. Also fantastic because I adore leeks, and I’m getting pretty tired of having to give up foods I adore. Lucky for me, leeks don’t have to be one of them! And neither does a cozy cream soup. This isn’t a thick cream soup either. It has a very light, slightly creamy texture to it, but it isn’t New England Clam Chowder thick by any means. But subbing almond milk for the heavy cream does just the right amount.

 

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Don’t believe me? The recipe is below, go see for yourself! Happy Fall Cooking friends!

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“CREAMY” POTATO VEGETABLE LEEK SOUP *Dairy Free*

INGREDIENTS:

1 Tbsp Olive Oil

5 Medium Russett Potatoes

1 Large Leek

4 Medium Carrots

2 Celery Stalks (with leaves)

Sea Salt/Pepper to taste

1 tsp dry Parsley and dry Basil

1/2 tsp Tumeric

1/4 tsp Curry

2 Cups Almond Milk (Plain)

32 oz Vegetable Broth (1 Box)

 

INSTRUCTIONS: 

  1. Heat the olive oil in a large pot. Saute the potatoes, carrots, leeks, and celery.
  2. Add the seasonings, and stir until the veggies are coated.
  3. Pour the vegetable broth into the pot and simmer for 10 minutes.
  4. Add the almond milk, and stir until combined.
  5. Put a top on the pot and simmer for 30 minutes, stirring occasionally. Serve this nice and warm, and enjoy!

 

 

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Blueberry Fig Tart

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Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

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I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

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Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

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BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

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Until next time, Happy Baking! 

 

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Quick, Easy Rotisserie Chicken Salad

Happy July 3rd, Food Friends!

First of all, I’m sorry, can we just point out that it’s already July? Almost the 4th? Insane. Time is a crazy thing!

And as much as I would love some juicy, grilled corn on the cob and a fat, thick hamburger with extra pickles, it is hot as heck outside so I will not be grilling this 4th.

I do however have some simple, more chill recipes that require minimal ingredients and time. And for the most part, they require no heat!

 

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I love chicken, and rotisserie chickens are great because you can literally do almost anything with them! I’d love to make a creamy chicken soup with shredded chicken one day in the fall!

No soup for the next few months though, that’s for sure. Instead, I’ve focused my energy on crisp, salads! This salad here is a very simple recipe made with light mayo and dried cranberries. The cranberry adds some sweetness and chews to the salad, while some added walnut brings crunch and a little extra salt kick. YUM!

I set mine on a bed of fresh spinach and tomatoes, but you can use whatever greens you like or none at all! This salad goes just fine on its own, and is perfect in sandwich form!

 

 

 

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ROTISSERIE CHICKEN SALAD:

INGREDIENTS:

1 Rotisserie Chicken, shredded

3 Tbsp Dried Parsley

1/4 tsp Garlic Powder

1 Cup Dried Cranberries

1/2 Cup Walnuts, chopped

3 1/2 Tbsp Light Mayonnaise

**Other options**

1 Cup Fresh Spinach, washed and chopped (or whole)

1 Cherry Tomato, sliced

 

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INSTRUCTIONS:

  1. Shred the whole chicken, discard of bones properly.
  2. Once the chicken is shredded, throw it into a large bowl.
  3. Next, add mayo, seasonings, walnuts, and cranberries.
  4. Mix the ingredients together until just combined. Cover properly, and keep refrigerated.
  5. Wash spinach and tomato, cut and slice both. Lay out on a plate and pile a heaping spoonful of the Rotisserie Chicken Salad on top! This also goes well just by itself, or on a toasted roll with fresh lettuce and tomato for a sandwich!

 

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Summer Berry Fruit Tart

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         Mother’s Day was just a few weeks ago, and I needed to make a light, fresh dessert for after dinner with Mom. I had gone to the grocery store and may have overloaded myself with berries and other fruits. I didn’t want to waste them, so I decided on a fresh fruit tart, with a silky smooth custard center. While I do like to make everything from scratch, I used a store bought Graham Cracker Crust that I had left over from the holidays. It tasted just as delicious and cut down half my work time.

 

Let’s talk about the custard filling for a second. I HATE microwaves. But sometimes, even I need to cheat. Making custard on the stove top is especially rewarding, but also a process. I found an easy recipe for Vanilla Custard from scratch on AllRecipes.com though, and it was made in a microwave. I was feeling very tired, so I figured, why not? It’s still from scratch, I’m just cutting down the stove top time.

 

I did use heavy cream instead of milk in my recipe, it makes the custard sooooo much creamier. I also did not use salt, and instead used an extra teaspoon of vanilla, because I really wanted that extra vanilla-y flavor. And I have to tell you, this came out just as good in the microwave as it would have on the stove top. I swear!

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For this tart specifically, I used strawberries, blueberries, kiwi, and banana. The bananas are the very bottom layer right after the crust but before the custard. Almost like a banana pudding! Of course, you can use any type of fruit you’d like for this, I was just using whatever I had in the fridge that I didn’t want to waste!

 

There are so many things you can do with fruit tarts, let your imaginations run wild! And, if you’re a chocolate lover, and think a chocolate custard would make you happier, simply add ¾ cup cocoa powder to your dry ingredients and whisk away!

 

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SUMMER BERRY FRUIT TART RECIPE: Serves 6 to 8 people, total time 45 minutes

 

INGREDIENTS:

For the Vanilla Custard:

2 Cups Milk

3/4 cup Granulated Sugar

5 Tbsp All Purpose Flour

2 eggs

2 tsp Vanilla Extract

(3/4 cup Cocoa Powder ONLY if you’re opting for a Chocolate Custard!)

For the Crust/Fruit:

1 9″ Graham Cracker Pie Crust

3 to 4 Strawberries, sliced

1 Banana, sliced

2 Kiwi, slice

INSTRUCTIONS

  1. Microwave milk on medium heat for 3 minutes
  2. Separately combine the sugar and flour (*If opting for the chocolate custard, mix in 3/4 cup of cocoa powder in with this as well*)
  3. Mircowave again for 4 minutes, in 1 minute intervals, stirring in between each one
  4. Whisk eggs in a separate bowl until they are frothy, then whisk 1/3 cup of the hot milk into the eggs. Then, whisk that egg mixture into the rest of the milk
  5. Heat in the microwave again for 2 more minutes. Stir in the vanilla, then chill in the fridge for 30 minutes so it can firm up

**IMPORTANT NOTE** Before chilling your custard, insert a thermometer into the custard mixture. It should read between 165 degrees F and 170 degrees F. If the custard HAS NOT reached this temperature, pour the mixture into a pot and cook on the stove top under medium heat (stirring constantly so the custard does not burn) until is has reached the proper temperature. It is important for the custard to be at least 165 degrees F because this means the eggs are fully cooked and your custard is safe to eat!