Keto Creamy Asparagus Soup

Since the hubby has gone back to Keto for the New Year, I have been going down the rabbit hole (again) on soups and entrees we both can eat and enjoy that are super low carb and incorporate lots of veggies, flavor, and are versatile. With both of us working from home still (I work 4 hours at the office and 5 - 6 more at home), it is also beneficial for me to have healthy lunch options on hand for when I get back from the office and am SUPER hungry and need to get back on the computer stat. If you can pack them full of macro and micronutrients, even better. Asparagus is high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. Combine that with the iron, zinc, protein, and calcium of the other ingredients and you have a well balanced side dish.

With it being the weekend, I needed to get those last batches of fresh veggies from the Italian Market out of the fridge and cooked so I can do my weekly stock tomorrow. I had some extra asparagus (two batches) on hand and started googling ingredients for a decent asparagus soup. Lucky, I had lots on hand to work with and didn't need to head to the supermarket for anything else. I also got to use my new immersion blender I got for Christmas!

RECIPE:

What you need: A large pot or Dutch oven and an immersion blender or other blender.

Ingredients:

2 bunches of asparagus (bottom stems removed and chopped into 1 - 2" pieces)

4 cups (one regular size box) of chicken broth

2 tbsp butter

2 tbsp minced garlic

1 yellow onion (diced)

1/2 cup heavy cream

1/2 cup shredded parmesan

Directions:

• Place butter, garlic, and chopped onions into your pot. Sauté for a few minutes until the onion becomes translucent.
• Add your chopped asparagus to the mixture and sauté for a few minutes.
• Add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is nice and tender.
  
• Remove your soup from heat. Carefully place the soup in a blender or use an immersion blender in the pot, and puree until creamy and even.

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• Place soup back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
• Remove from the heat and stir in the grated parmesan.
• Serve immediately, or store in the fridge for up to 5 days. 

This soup is great on its own, with some warm bread (if you eat it), or with some sausages. 

Healthy & Homemade Banana Bread

Today was one of those days where I could say that I wasn't actually "ok"during this shutdown. I woke up with my head in a fog and achy ("side effects" from the fibro) and antsy to get out and do something. I have been out of the house on twice during the past two weeks and it was taking a toll on me.

I took a quick early drive to try to find some vegetable plants to sow, and when that went south, I turned around and hit up a local bakery for some fresh bagels. There really isn't much that fresh baked items cannot solve, so when I couldn't shake the icks, I tied my apron on and had to do some baking myself.

If your house is anything like mine, there are always a few bananas that need to hurry up and get used. There are only so many that I can eat in a week and my kid is gung-ho on Monday to eat them and by Wednesday is no-so-enthused by their prospect. And being that there are no gyms open right now, I needed a recipe that was not chocked full of the calories of the sugar-loaded breads. So, I played around with some methods and made something more "banana" and less "bread."

Here is what you need:

• 3 - 4 ripe bananas
• 1 large egg
• 1 tablespoon vanilla extract
• 3 tablespoons of brown sugar
• 2 tablespoons of granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon of cloves
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon salt
• 1 1/2 cups of flour (any kind except self rising)
• 2 tablespoons of melted butter
• nuts of your choice (optional)

.....glass of wine while baking is optional 😉

Directions:

Preheat your over to 350.

Mash you bananas in a large bowl. Add egg, sugars, vanilla, and spices and combine well. In a separate bowl, mix your flour, baking soda, and powder. Slowly add to your wet mixture. When combined, add in your melted butter and mix again. If you are adding nuts or seeds, do so as well. 

Grease a 9x5 bread pan or line with parchment paper. Add your mixture and bake for approximately 35 - 45 minutes. (I topped mine with a sprinkle more of cinnamon before baking.)

Remove from pan and let cool. Enjoy with coffee, tea, or just sneek a piece just because!