Tomato Basil Soup

2 large cans diced tomatoes
1 can coconut milk
2 medium carrots (finely chopped)
1 onion (diced)
2-3 celery (finely chopped)
1 cup veggie broth
2 Tbsp basil

In a large pot, combine the tomatoes, carrots, onion, celery and bring to a boil.  Simmer over low heat for 20 minutes (until carrots have softened).  Add the coconut milk and heat through without boiling.

Mix in the broth and basil.  Simmer for 10 minutes.

Use a blender to puree the soup but leave some tomatoe pieces.

Coconut Bars (no sugar, no gluten)

1 cup unsweetened shredded coconut
1/4 cup maple syrup
2 Tbsp melted coconut oil
1 tsp vanilla

Process all ingredients in a food processor.  Press into a small loaf pan and cool for 1 hour in the fridge.

Cut into bars and enjoy(-:

Pumpkin Muffins

1 cup pumpkin purée
1 cup almond butter
1/4 cup honey
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger, ground
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp cardamom

Whisk ingredients in a large bowl.  Pour into lined muffin pan (12).  Bake at 350 for 15-20 minutes.

Brownies (gluten-free)

4 ounces unsweetened chocolate
1 Tbsp coconut oil
2 avocados
1/2 cup agave (or honey)
3 eggs (I use flax eggs)
1 Tbsp coconut flour
1/4 cup cocoa powder
1 tsp vanilla
1 tsp baking soda

Melt chocolate and coconut oil together.

Purée everything in a food processor until smooth.

Bake at 350 in mini muffin pans for 15 minutes or in a 8" square pan (adjust time).