Guest Post: Roasted Butternut Squash Coconut Curry Soup

Hello Friends! Nutty Kitchen is happy to share a fantastic recipe from our friend and doctor, Dr. Steven Sorr from Source of Health Natural Medical Center. This is not just a super tasty soup recipe, but also an opportunity to take a moment to look at his website and learn more about natural medical options, which as you all know we truly endorse. Thank you Steven for this wonderful and simple dish!  Ingredients: 1 Medium-sized Butternut Squash 2 – 3 cups of Brussels Sprouts, halved 2 cups of chopped mushrooms 1 – 3  tbsps Coconut oil 1 Medium Onion, diced … Continue reading Guest Post: Roasted Butternut Squash Coconut Curry Soup

Harvest Pomegranate Chutney

Thank you all for being patient – we have been burning the candle at both ends; thus the tardy post. I began my Yoga Teacher Training and you can follow my journal here. We made this chutney a few weeks ago in anticipation of fall, and have made it a few times since. It really is very easy to make and quite tasty. Some major qualities of this tasty fruit are: Antioxidant power house Helps to prevent Osteoarthritis Helps to promote heart health It’s known to lower blood pressure It has cancer fighting agents It’s great for your gum and … Continue reading Harvest Pomegranate Chutney

Zwetschkenknoedel Nutty Kitchen Style

YUMMM! That’s all we can say. I grew up eating these all the time, but they were made with flour. The end of summer is perfect for these as the European plums are in season and they have just the perfect ripeness and flavor. The original dumplings are made with dough from flour and are boiled and then rolled in buttered bread crumbs, which believe me were amazing. But for those of us who can’t have gluten or simply chose not to, these are a terrific alternative. We made ours with Yuca root aka Cassava and they are just out … Continue reading Zwetschkenknoedel Nutty Kitchen Style


My brother Marc asked us to finally post this for him.  So babe, here it is: Colombian Patacones for you! My husband and mom in law taught me how to make these amazing treats. You should have these like most carbs after your workouts, don’t forget. Fabulous Ingredients Required: 2 Large green/unripe Plantains Sea Salt, to taste Water 1/4 cup coconut oil Here is how you make these great companions for your food: Peel and cut the plantains  into 3/4 inch long slices. Preheat oven to 375 degrees F. Douse Plantains with Coconut Oil and place into oven for about … Continue reading Patacones

Pan Roasted Purple Sweet Potatoes

We love sweet potatoes, as you know. We make lots of great dishes with them, including a delicious Filipino dish called Ube, but today we are going to share a new way to enjoy these ultra delicious potatoes.  We like eating these before or after a long or high intensity workout.  Along with Taro, Green Plantains, and Cassava we consider these excellent sources of low glycemic carbohydrates (or “safe starches”).  Sweet Potatoes are also high in caratenoids, vitamin C, potassium, and fiber. This dish boasts fresh ingredients, coconut oil and is jam packed with perfect carbs and glucose. Here’s what you will … Continue reading Pan Roasted Purple Sweet Potatoes

Platanos Maduros Caldenses – Colombian Sweet Plantains

This is a modified version of a very typical dish from the Caldas region of Colombia.  This may seem like a dessert, but it is always served as a side dish and usually accompanied  by rice and meat.  We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion.  We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms.  Delicious! (thank you Nancy, Rob and Kelly) Ingredients for 6 servings (1/2 plantain per serving) 3 large and very ripe (black and … Continue reading Platanos Maduros Caldenses – Colombian Sweet Plantains

Baked Taro Chips

Behold the Baked Taro Chips! We make these anytime we want some sturdy dipping chips.  These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip.  They are hardy and very tasty, easy to make and a must try. Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity! B Ingredients 1 Large Taro Root 2 Tbsp Coconut Oil Salt and Pepper to taste How to make these amazingly tasty and easy treats: Preheat oven to 400 degrees (we heat ours to 400 convection) Remove outer peel from … Continue reading Baked Taro Chips