Fabulous Veggie Curry Soup

It’s soup season! I just made my first pot of the season and had to share! It was so creamy and delicious!


5 large carrots peeled

1 bunch celery

1 head of cauliflower

2 yellow onions

1/2 cup cashews

1/2 cup nutritional yeast flakes

2 boxes of broth

TBL butter

TBL garlic and ginger

2 tsp curry and turmeric

Soak cashews in 1 cup of water for a few hours. Put butter in stockpot until melted. Add chopped onions. Cook on medium until browned. Add carrots and celery. Stir often for 5 mins. Add one box of broth. Add chopped cauliflower. Cook until carrots are soft. During this time, put cashews in small bullet type blender with nutritional yeast flakes and garlic. Add 2 cups of broth. Mix until blended completely. Add to pot of cooked veggies. Add the rest of the broth and spices plus salt and pepper and ginger. Bring to a slow boil for 20 mins. Enjoy!!!

Broccoli/Tomato "pasta"

It's so hot where I live and wanted to make a quick, light and easy dinner without a lot of work.

I threw this together and it looks so pretty because of the gorgeous colors! I used the pasta zero shirataki noodles instead of regular pasta. They are light and perfect for summer!


cherry tomatoes- I get the multi colored ones from Costco but any will work

broccoli crowns

1 bag of pasta zero

2 eggs

Put tomatoes on a pan- drizzle with olive oil or cooking spray and salt and pepper. Broil until browned- 5-7 mins. Meanwhile, steam broccoli until tender- around 7 minutes. Drain and pat dry the noodles. Add to the tomatoes or put in a skillet to warm up for a few minutes. Cook 2 eggs over easy or medium. Put all ingredients in a bowl and top with some crumbed goat cheese and enjoy!

Pumpkin oatmeal chocolate chip cookies

These treats are a hit whenever I make them! I use mini chocolate chips so they don't over power the pumpkin. You can bake into an 8-9" round pan or make cookies.

1 cup rolled oats

1 1/2 cups flour- I use gluten free flour. If you use regular flour, just a cup or 1 1/4 cups

1 cup of canned pumpkin

1 egg

1/3 cup maple syrup

1 tsp vanilla and baking powder

few shakes of cinnamon

1/4 cup of mini chocolate chips

1/2 cup of butter or coconut oil

Soften butter or coconut oil. Add flour and oats and mix well. Add all other ingredients. If the batter seems dry, add another egg or some almond milk.

Drop by spoonfuls onto a cookie sheet or put in an 8 or 9" pan. Cook at 350 for 12-15 mins.




Pam's chunky chocolate balls

I made these tonight for my daughter's soccer team! They loved them and insisted on the name!

Super fast and easy to make! You need your food processor to blend up all the ingredients!

In your food processor blend:

1 can of drained black beans

1/2 cup of regular or chunky peanut butter

1 cup of oats

1 teaspoon of vanilla

2 tbls baking cocoa

1/3 cup of maple syrup

When mixed, take out the blade and stir in 1/3 cup of mini chocolate chips. Put in oven @350 for 15 mins.

I hope you like them as much as the girls did- enjoy!

Chinese Chicken Salad

I have been making this a lot lately as it's been warm and so quick and easy to put together!

Ingredients for Salad:

1-2 bags of angel hair cole slaw

1 bag of shredded carrots

1 bag of arugula

1/2 cup sliced almonds

1 pear

Cooked chicken

For Dressing:

1 tbl of sesame oil

1/4 cup of rice wine vinegar

2 tbl coconut aminos

1 tbl garlic

1 tbl ginger

1 tbl of mustard

For salad- chop up pear and chicken and put all ingredients in a big bowl. 

For the dressing- put all ingredients in a magic bullet type blender and mix well. Put on salad, mix thoroughly and Enjoy!

Shaved Brussels Sprouts Salad

This recipe is beyond delicious! It does take a bit of prep time but it's so worth it!

For the salad:

20+ brussels sprouts- there's no perfect number- depends on how many you're feeding

1-2 - pears

crumbled goat cheese-or crumbled cheese of your choice- 1of container

1/2 cup of sliced almonds- I used honey roasted almonds from Trader Joe's- any kind of nut would work well

For the dressing:

1/4 cup white balsamic vinegar

1 tbl honey Dijon mustard

1 tbl coconut aminos

1/2 tbl of garlic

salt and pepper to taste


Use a food processer to shred the brussles sprouts. Mine has a top attachment that I put 3 in at a time and then pressed down with the attachment to shred them. Cut up your pear and do the same thing.  Put in a big bowl and add cheese and nuts.

For the dressing- put all ingredients in a hand sized blender(magic bullet) and mix well. Put on salad and chill for at least 20 minutes before serving. Enjoy!

Pam's Pesto

We like a creamy pesto in my house.  Because we can't eat dairy, I use almond milk and goat's cheese. It's creamy and super yummy!


Fresh Basil- 2 cups

Pine Nuts- 1/4 cup

Garlic-1-3 cloves depending on how much you like garlic

Almond milk- 1 cup

Goat cheese- 1 container crumbled

Olive oil- 1 Tbl.

Salt & pepper

Crushed red pepper flakes


Put all ingredients into your food processor or blender. Mix until smooth. Heat on stove top. This is good on everything! Roasted veggies, stir-fry, pasta and the list goes on and on! Enjoy


My family LOVES it when I make pizza! I use Bob's Red Mill gluten free mix to make the crust. The packages says it makes 2 crusts, but I just make one big thick crust.  Follow directions for the crust.

Meanwhile, in a pan I saute' a red onion in a bit of olive oil until soft. I add ground turkey and cook until browned. I then add a tub of crumbled goat cheese and pasta sauce. My favorite is Arrabiatta Sauce from Trader Joe's.

Once the crust is cooked, I top with the sauce/cheese/meat to make an amazing Meat-za!


One package of Bob's Red Mill Gluten Free Pizza Crust

One red onion

One package of ground turkey

One tub of crumbled goat cheese

One jar of pasta sauce

Chicken Sausage Saute'

This is a one skillet dinner! It's super fast and easy to put together.


One package of Chicken Sausage- I get the precooked ones from Costco or Trader Joes

One bag of chopped kale

One white onion

One bag of sweet potato ribbons(trader Joe's) or butternut squash


Saute' onion in a bit of olive oil. Once that is soft, add kale and butternut squash or sweet potatoes. Put the lid on and cook on medium 5 minutes. Chop up sausages and put in the pan for 3-4 minutes and that is it! Enjoy

Balsamic Onions

I love these on top of burgers! Put some goat cheese on top of the burger, and the onions on top of that and it's pure heaven!


1 red onion

olive oil

1/4 cup balsamic vinegar

2 tbls of brown sugar

Slice a red onion and put in a pan with some olive oil. Cook on medium heat stirring often until soft. Add 1/4 cup of balsamic vinegar and 2 tbl of brown sugar. Cook an additional 10 mins on medium heat stirring often. Enjoy!



Roasted Vegetables

I think all veggies are so much more flavorful and delicious roasted. It's super easy, just takes a lot of chopping. My favorite veggies to roast are cauliflower, Brussel sprouts, red and green cabbage and broccoli.


Vegetable of your choice

olive oil

salt and pepper

Directions: Chop up vegetables, put in 9X13 pan coated with cooking spray. While you are chopping veggies, preheat oven to 425. Put veggies in the pan and drizzle with olive oil. Sprinkle with salt and pepper.  After 20 mins, stir the veggies. Check them at 35 mins- depending on your oven, they will be ready between 35-45 minutes. Enjoy!

Green Eggs and Veggies

I love spinach in my eggs but don't love cooking it. The texture to me isn't great. Instead, I put a few handfuls of spinach in my blender, then add my eggs and blend it up. The color on these eggs is amazing- so vibrant and fabulous.


2-8 eggs depending on how many people are eating

2-4 handfuls of spinach

onion, pepper, tomatoes or sundried tomatoes, broccoli- any veggie of your choice

goat cheese

salt and pepper


Before blending up your eggs/spinach, saute' onion in a bit of olive oil. If you have leftover veggies, put them in now. If not add the eggs/spinach combo and scramble until cooked. Add in some goat cheese and salt and pepper. Enjoy!




Carrot, Coconut, Ginger Soup


6 big carrots

1 yellow onion

1 Yukon gold potato

2 tbl ginger

3 cloves of garlic

1 can of lite coconut milk

Chicken broth

salt and pepper

Dice onion and saute' in 2 tbls of butter until soft. Add chopped carrots and potato as well. Pour in can of coconut milk, ginger and garlic. Cook on low until carrots are soft- about 20 minutes. Put all in the blender and blend until smooth. If you need more liquid, you can add any kind of broth until your desired consistency. Add salt and pepper to taste. Enjoy!

Chicken Soup


One yellow onion

1 bunch of celery

5-7 big carrots

2-4 chicken breasts

2 cartons of chicken broth


white rice


Cut up all veggies and saute in a bit of olive oil on medium heat for 10 minutes. While veggies are cooking, make the rice and cut up chicken into bite sized pieces. Add the chicken, broth, salt and pepper. You can also add your favorite spices- I use oregano and basil and thyme if I have it. Bring to a boil, then lower heat to a simmer and cook 30 minutes with a lid on the pot. Veggies should be soft after that cooking time. If not, cook until your desired tenderness. Add the rice and enjoy!

Butternut Squash Soup


One butternut squash- or a package of cut up squash

One can of lite coconut milk

One carton of veggie broth-or broth of your choice

2 Tbl. of butter

One yellow onion

Garlic- 2-3 cloves

Salt and Pepper

Cut up butternut squash , garlic and onion. Put in a 9X13 pan along with onion and garlic. Roast at 425 for 40 minutes. Put half into a blender with a can of coconut milk- blend. Pour into a big soup pot(dutch oven). Put the other half in with half the carton of veggie broth and blend. Put into soup pot and stir. If you want it thinner, add the rest of the broth. Heat and enjoy!


Creamy cauliflower soup


Head of Cauliflower

One white onion


Broth- any will work great



Soak one cup of cashews in water for 2 hours. Preheat oven to 425. Cut up the cauliflower and onion. Put in a 9X13 pan with a drizzle of olive oil and salt and pepper. I added whole cloves of garlic as well to roast. Bake for 45 mins until browned. Put all ingredients in the blender, along with the cashews and  broth- I used a box of veggie broth but any broth would work great. I also added some dill. Blend until smooth. I enjoy hot sauce, so I always drizzle Cholula on top. Enjoy!

Veggie Soup/ Chicken and Veggie Soup


Yellow Onion


3-5 big carrots


Veggie Broth

Jar of Pasta Sauce

Spices/salt and pepper

Rice, beans or potatoes

Optional Add ins- hemp seeds, goat cheese(crumbled or soft) or nutritional yeast


Chop all veggies up to begin. I prefer my cauliflower roasted so I will roast that while I am cooking the other veggies. Put cut up cauliflower in a pan, drizzle with olive oil and salt and pepper. Roast at 425 for 35-40 mins until browned. While that cooks, saute' the onion in some olive oil in a stock pot. Once browned, add the carrots, celery, broth and pasta sauce. My favorite is the Arrabiata sauce from Trader Joe's. Bring to a boil, then put on low for 30-40 mins until carrots are soft. You can also add in either rice, a can of white beans or diced potatoes. If you are adding rice, it's best to cook it before hand so it's cooked all the way through. Spices are a great addition as well. I add some basil, oregano, salt and pepper. Enjoy!

* I just made this again tonight and I think I made it even tastier! I cut up a head of cauliflower, some small potatoes, and 5 big carrots. I drizzled olive oil on and put salt and pepper on top. Roasted on 425 for 45 minutes. Meanwhile, I sautéed a yellow onion in a bit of olive oil in a dutch oven. Once soft, I added some diced chicken and cooked until the meat was done. I added half a carton of veggie broth and a jar of roasted red pepper pasta sauce and let that simmer together for 10 mins. Once the roasted veggies were done, they went in the pot. Crazy delicious!


Mocha/Peppermint Mocha


Hot coffee

Chocolate protein powder

1 tbs baking cocoa

1 drop of peppermint essential oil

Stevia to taste

Put all ingredients in the blender with a lid on- blend for 20 seconds or until frothy- Enjoy!

Note- make sure your peppermint essential oil is safe to consume. I use Doterra and know it's fine to use for baking/cooking.