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The weather is warming up and summer is upon us. What better treat to try for an easy dinner on a hot, summer evening than chilled avocado soup? The soup is not boring at all, it has a pleasant spiciness that isn’t overwhelming. It can also be made ahead of time and kept in the fridge for several days (for a lunch item, perhaps?).

This recipe is something I adapted from an avocado soup recipe in Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. That recipe looked pretty good, but mine is both gluten-free and casein-free which makes it even better if you have food allergies!

Gluten-Free, Casein-Free Avocado Soup (My Rating = 100 Thumbs Up!)

2 ripe avocados

1/4 cup chopped green onions, including 1/2 of dark green stalks

2 Tbsp fresh orange juice

1 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp ground cumin

1 cup canned coconut milk

3 cups vegetable broth

1. Put all ingredients in food processor fitted with a metal blade or a blender. Cover and process until smooth.

2. Chill for at least 1 hour, prior to serving.

3. Serve in small cups or bowls. Garnish with crumbled bacon or more sliced green onions, if desired.

Serves: 6 (1 cup servings) or 12 (1/2 cup servings).


Spring is here and the temperatures are rising – well, at least they are here in Southern California! Avocados seem to be plentiful in the store and I’ve been buying them like crazy! Nicholas’ new favorite snack is super easy and super healthy – a great combination. Avocados are loaded with calcium, lots of vitamins, nutrients, and the “good fat” we all need. And, you don’t even have to buy them organic!

This is an easy snack to have available when the neighborhood kids drop by or if you have to go to a potluck and just want to bring something a bit different.  I must confess, it’s not exactly an original recipe; many in the paleo diet community have shared this before, but I thought it fit well for being both gluten and casein free.

Guacamole and Plantain Chips (Nicholas Rating = 100 Thumbs Up!)

2 ripe avocados

1/2 lime

plantain chips (make your own or buy them at Whole Foods Market or Trader Joe’s)

Slice and mash the avocados in a small serving bowl. Squeeze juice of a half lime into avocado and mix well. Serve with plantain chips as a dip!

tortilla soup

I’ve posted this week’s new recipe of Gluten Free Tortilla Soup at Stockpiling Moms. This is an excellent spicy soup that was a big hit with Nicholas. He rarely ever enjoys eating soup at all, yet he gobbled this up happily! It’s also a great way to take advantage of avocados that are becoming more plentiful in the grocery store right now.

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