Creamy tomato veggie soup

This is a staple in my house every winter. It’s super easy and quick to make!

Ingredients:

1-2 Boxes of broth- depends how thick you like your soup. Any flavor works well

1-2 jars of pasta sauce. I use Ariabatta from Trader Joe’s.

1 sweet yellow onion

4-8 big peeled carrots

1 bunch of celery

1 head of cauliflower

any other veggies you like!

To begin, chop up cauliflower and put in a 9X13 pan. Lightly coat with olive oil and salt/pepper. Roast for 35 mins at 425 or until browned and carmelized. In a soup pot, saute’ onion in a bit of butter or olive oil-either is fine, until browned. While onion is cooking, chop up carrots and celery. Once onion is done cooking add carrots/celery, pasta sauce and broth. Cook on low heat 30 mins or until carrots are soft. Add in the cooked cauliflower and your soup is ready to eat!

Enjoy

Cabbage Salad

This is a recent favorite in my house and is SO easy to make!

Ingredients:

1 head of green cabbage and 1 head of Napa cabbage chopped OR 4 bags of shredded green cabbage

One apple and one pear diced up

One Shallot chopped up

A bunch of thyme-picked from the stem and sprinkled in the salad

Crumble cheese of your choice- my favorite is blue :)

Dressing- combine all in a blender and pour over salad a few hours before serving- 1/3 cup rice vinegar, 1/3 cup white balsamic vinegar, 1 tbl of honey dijon, 1/2 tbls chopped garlic, 3 tbl of maple syrup. Cover salad with salt and pepper and mix thoroughly! Enjoy every bite!

Butternut Squash Soup

I love making soup! It is so easy and really great on a cold night. I just made this soup and had to share because it was amazing!

2 packages of cut up butternut squash(or 1 diced up butternut squash)

1 sweet yellow onion

Roast at 425 for 35-40 minutes until squash is soft and a little brown. I sprayed with coconut oil cooking spray and salt and pepper.

In the blender it goes along with one can of light coconut milk. I added a dash of crushed red pepper flakes.

The soup is creamy and fabulous- enjoy!

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!

Ingredients:

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!

Ingredients:

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.

Enjoy!

 

 

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

Directions:

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!

Ingredients:

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

Lemon

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

Meat-za

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!

Ingredients:

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.

Ingredients:

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

Directions:

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!

Ingredients:

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.

Ingredients:

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.

Ingredients:

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

Directions

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

Ingredients:

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

Ingredients:

One yellow onion

1 bunch of celery

5-7 big carrots

2-4 chicken breasts

2 cartons of chicken broth

salt/pepper/spices

white rice

Directions:

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

Ingredients:

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!