peanut butter

African Chicken Peanut Soup

Delicious African Chicken Peanut Soup with Rice & Roasted Green Beans! 

Ah! It is fall and it is definitely soup weather! This is a delicious soup recipe that I have adapted to my tastes from a family friend. This lovely friend used to have us over during the holiday season and serve 2-3 soups along with salad for dinner. It was wonderful and it warmed us all up. 

I love this combination of flavors, especially the tomato and the peanuts. It is delicious, filling and makes a very healthy meal. I hope you enjoy it with your friends and family very soon. 

African Chicken Peanut Soup: 

4 tablespoons olive oil

2 chicken breasts, cut into chunks (I like to cook the raw chicken pieces with the onion and garlic, but you may add already cooked chicken as well) 

1 cup chopped onions

1 tablespoon minced fresh garlic

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2-1 teaspoon crushed red pepper flakes (I leave this out because it is often too spicy for my son) 

6 cups of chicken broth (I use a gel boullion or boxed chicken broth) 

1 six-ounce can tomato paste

1 fifteen ounce can chopped stewed tomatoes

1+ cup chunky peanut butter (Sometimes I even add more) 

1. In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic. Add in the chicken. Cook until the onion and garlic are translucent and the chicken is cooked through. 

2. Add the curry powder, salt, pepper, red pepper flakes (if using), chicken broth, tomato paste, stewed tomatoes and peanut butter. Heat the soup through but don't boil it. Taste for seasonings. 

I like to serve this soup over rice in bowls and top with roasted vegetables. You may also serve it with a salad on the side. 

If you enjoyed this post, pass it on to a soup-loving friend! 

Trista

Gluten Free Oat Banana Peanut Butter Coconut Muffins!

glutenfreeoatbananapeanutbuttercoconutmuffins

Ready for Breakfast! Yummy Muffins! 

There they were, staring at me every time I opened the fridge- three very ripe bananas- screaming "we need to be in muffins!" I wanted to find a unique way to use up those bananas and make them into something tasty and healthy for breakfast. 

I took an existing recipe and added and subtracted to come up with these delectable bites. Baking is really my first love in the kitchen. I love cooking too, but there is just something very special about baking and creating every day breads and treats for special occasions that truly brings me so much happiness. 

I have been enjoying these gems for breakfast with a bit of soft butter for the last couple of days and just had to share the recipe. I hope that you enjoy them as much as I have! 

Muffins ready to go into the oven! 

 

Gluten Free Oat Banana Peanut Butter Coconut Muffins Recipe: 

*Makes 12 Muffins*

3 very ripe bananas, peeled

1 1/2 cups crunchy natural peanut butter (no sugar added) 

6 tablespoons honey

3 teaspoons vanilla

3 eggs

3/4 teaspoon sea salt

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 cup + 3 tablespoons gluten free oat flour (blend gluten free old fashioned oats in a blender until ground into a flour) Make sure to measure out the oat flour after it has been blended for a proper measurement. 

1 cup unsweetened shredded coconut

About 1/2-3/4 cup unsweetened large flake coconut for topping

Vegetable oil spray

 

1. Preheat the oven to 350F. Spray a muffin tin with vegetable oil spray thoroughly- make sure to spray 12 cups. 

2. Mash the three peeled bananas with a fork in a large bowl. Add in the peanut butter, honey, and vanilla. Use a hand mixer to thoroughly blend the mixture until smooth. 

3. Then, beat in the egg using the hand mixer. 

4. After that, beat in the sea salt, baking soda, baking powder and oat flour. Beat until just combined. 

5. Stir in the old fashioned oats and the flaked coconut. 

6. Use a large cookie scoop to portion out the muffin batter into the muffin tins. There should be plenty of batter to make 12 muffins. Top each muffin with a generous topping of the unsweetened large flake coconut. 

7. Bake the muffins at 350F for 15-18 minutes. Check them with a toothpick at 15 minutes. If the toothpick has wet batter on it, let them bake another 3 minutes, then check again. 

    This is the scoop that I use to portion out the muffins. 

 

This is the scoop that I use to portion out the muffins. 

Note: I cut the amount of sweetener in this recipe. If you prefer your muffins to be sweeter, you may add 6 tablespoons brown sugar. I find though, they taste great without more added sugar. 

I hope that you enjoy these muffins! My best to you always! 

Trista