Creamy Roasted Root Vegetable Soup

Creamy Roasted Root Vegetable Soup
Creamy Roasted Root Vegetable Soup

If you’re looking for a healthy, comforting soup that hits the spot, this recipe is just what you’ve been looking for!  The flavors remind me of a cozy autumn day.  Roasting the root vegetables gives them a warm and rich flavor.  This recipe is vegan and gluten-free.

Ingredients:

3 tbsp. extra virgin olive oil

1 rutabaga

2 large parsnips or 4 small

1 medium sweet potato

1 medium carrot

2 medium sweet onions cut into chunks

4-5 cloves of garlic

1 32 oz. container of unsalted vegetable broth plus 3 cups

1 tsp. plus ¼ tsp of fresh thyme

1 tsp. sea salt plus ¼ tsp.

½ tsp. fresh ground black pepper plus 1 pinch

2 pinches of crushed red pepper

2 pinches of cinnamon

2 pinches of fresh ground nutmeg

Instructions:

Pre heat your oven to 400 degrees.  Peel your root vegetables (minus the onion) and cut them up into medium chunks.  Place them on a large baking sheet and add 2 tbsp. of olive oil, 1 tsp. fresh thyme, 1 tsp. sea salt, ½ tsp. black pepper, 2 pinches of cinnamon, and 2 pinches of nutmeg.  Coat everything together with your fingers until evenly coated.  Place in the oven and bake for about 40-45 minutes until they are fork tender.

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In a large soup pot heat 1 tbsp. of olive oil on medium heat and add the onions, ¼ tsp. of sea salt, pinch of pepper and 2 pinches of crushed red pepper.  Cook for about five minutes stirring frequently.  Reduce the heat to medium low; add the garlic and ¼ tsp. of fresh thyme and continue cooking for about 15 minutes until the onions are caramelized.

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Turn the heat up to medium high, and add the roasted vegetables and vegetable stock.  Simmer for a couple minutes and remove from the heat.  Use an immersion blender to puree the soup until it’s smooth and creamy.  If you don’t have an immersion blender, you can use a regular blender.  Just make sure to do it in 2-3 batches, so you don’t overfill your blender.  This soup was a great hit at my house!  I hope you give it a try!

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Enjoy!

Clean Eating Apple Crisp (Gluten-Free)

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Ingredients:

4-5 small organic apples

2 tsp. coconut oil

Juice of ½ lemon

½ tsp. vanilla extract

1 heaping tbsp. ground cinnamon

1 pinch of fresh ground nutmeg

1 tbsp. plus 1 tsp. coconut sugar

3 tbsp. almond flour

2 pinches sea salt

Instructions:

Preheat your oven to 400 degrees.  Make sure all of your apples have been washed thoroughly and cut them into medium thin slices.  You can keep the skin on for a more rustic dish, otherwise peel your apples first.  Spray the bottom of a pie dish or an 8 X 8 glass/ceramic baking dish with a non-stick cooking spray.  Add the apples, lemon juice and vanilla extract and toss around until evenly coated.  Add the cinnamon, salt and nutmeg and toss around again.  Sprinkle the top with the coconut sugar and almond flour.   Scatter the coconut oil all over the top.  Place in oven and bake for 25-30 minutes until the top is slightly browned and the apples are fork tender.

I topped mine with homemade coconut ice cream.
I topped mine with homemade coconut ice cream.

Enjoy!

Healthier Mac and Cheese (Gluten-Free)

Healthier Mac and Cheese (Gluten-Free)
Healthier Mac and Cheese (Gluten-Free)

I don’t know about you, but one of the comfort foods I miss the most is creamy mac and cheese!  I came up with this recipe, and it was a hit with my hubby and son.  Hope you give it a try!

This is the brand I used, but feel to use any brand you can find.  Also if you're not allergic to wheat or gluten, use 8 oz of whole wheat pasta instead.
This is the brand I used, but feel to use any brand you can find. Also if you’re not allergic to wheat or gluten, use 8 oz of whole wheat pasta instead.

Ingredients:

(1) 8 oz. package of gluten free Quinoa pasta

½ cup 2% low-fat cottage cheese

½ cup low fat shredded mozzarella cheese

½ cup low fat shredded cheddar cheese

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. ground mustard

¼ tsp. garlic powder

¼ tsp. onion powder

1 pinch of cayenne pepper

1 tbsp. half and half

¼ cup of cooked pasta water

Instructions:

Follow the box instructions for cooking your quinoa pasta. Reserve ¼ cup of the cooked pasta water for the cheese sauce.   Add the cottage cheese, mozzarella, sharp cheddar, sea salt, pepper, garlic powder, onion powder, ground mustard, cayenne pepper and half and half to a blender and blend until smooth.  Heat a small sauce pan on medium low heat and add the cheese sauce.  Stir frequently until it looks nice and melted.  Add the pasta water and continue stirring.  After the pasta is drained, add the melted cheese mixture and stir until well combined.  Now it’s ready to serve!

Top with a little extra cheese if desired!
Top with a little extra cheese if desired!

Enjoy!

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing
Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Ingredients:

1 small chicken breast cooked and shredded

(1) 12 oz.  package of broccoli slaw

¾ cup of plain Greek yogurt (depending on how creamy you like it)

2 heaping tbsp. of Dijon mustard, spicy mustard or yellow mustard (whatever you prefer)

2 heaping tbsp. of honey

¼ tsp. ground black pepper

2 tbsp. chopped walnuts (optional)

Instructions:

In a large bowl add the broccoli slaw.  In a small bowl mix the yogurt, mustard, honey and pepper until combined.  Add the mixture to the broccoli slaw and mix everything together until even coated.  Add the shredded chicken and walnuts and stir together.  I served mine in romaine hearts, but you can eat it just plain or put it in a wrap.  Whatever you like! It makes for a super easy, fresh lunch.

Enjoy!

 

Easy Peasy Lemon Pepper Chicken with Zucchini Pasta

I love the fresh taste of lemon in this dish!  The zucchini noodles make it filling but not heavy.  I used a Spirooli that I purchased at Bed Bath and Beyond with a 20% off coupon for $20, but a good old vegetable peeler will also do the trick.

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Ingredients:

1 lb. of ground chicken, turkey or turkey breast

2-3 tbsp. of extra virgin olive oil

3 medium zucchini made into “pasta” (I used the course cut blade on my Spirooli) Substitute a vegetable peeler if you don’t have a Spirooli.

Juice of 1 lemon

1 medium onion sliced thinly

1 grated carrot

1 red bell pepper cut into thin strips

2 cloves of garlic minced

1 tbsp. Mrs. Dash Lemon Pepper Seasoning

1 tsp. sea salt

Instructions:

Start out with the zucchini by making it into “pasta” using either a Spirooli or vegetable peeler.  Put the zucchini “noodles” in a medium bowl when you’re finished and squeeze the juice of 1 lemon on top.  Toss the zucchini in the lemon juice with your hands until evenly coated (this will prevent discoloration and add a bright, fresh taste).  Heat 1 tbsp. of olive oil in a large nonstick frying pan over med high heat and brown the ground meat of your choice.  Drain off any excess fat if necessary.  Add another tbsp. of olive oil to the pan and add in the onion and peppers.  Cook for about 5-6 minutes on medium heat stirring often.  Add the carrots, garlic and seasonings, and cook for an additional 3 minutes. (If the mixture is getting dry add 1 more tbsp. of olive oil or chicken stock.)  Add in the zucchini “noodles” and stir everything together until combined.

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Let cook for about 2-3 minutes until the zucchini cooks down just a touch.  You still want it to have a little crunch to it, so make sure not to overcook.  If you’re cutting out carbs or gluten eat as is, otherwise you can serve with a small side of brown rice.  Now it’s ready to serve!

Garnish with fresh lemon slices
Garnish with fresh lemon slices

Enjoy! 

Get-up-and-go Cookie Dough Yogurt

This recipe is great for a quick breakfast or an energizing snack.  It’s thick, creamy and delicious!

This is all you'll need.
This is all you’ll need.

Ingredients:

½ cup of nonfat Greek yogurt

1 tbsp. natural peanut butter

1 tsp. pure maple syrup

2 dashes of cinnamon

1 sliced banana

1 tsp. cacao nibs (or chocolate chips of your choice)

1 tsp. chopped walnuts (optional)

 Instructions:

Mix the yogurt, peanut butter, cinnamon and maple syrup in a small bowl until well combined.  Stir in the banana and cacao nibs.  Top with walnuts if desired.

Decadent and easy!
Decadent and easy!

Enjoy!

Guilt Free Spaghetti and Meatballs (Gluten-free)

Guilt Free Spaghetti and Meatballs (gluten-free)
Guilt Free Spaghetti and Meatballs (gluten-free)

 

One of my favorite comfort foods is good old spaghetti and meatballs, but it’s not the healthiest meal in the world.  It’s loaded with bad carbohydrates and fatty meat…not this version!  I substitute ground turkey breast instead of beef and roasted spaghetti squash for the noodles.  The end product is guilt free perfection!

Ingredients:

For the Spaghetti Squash:

1 large spaghetti squash

2 tsp. of extra virgin olive oil

½ tsp. sea salt

¼ tsp. fresh ground black pepper

¼ Italian seasoning

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Preheat your oven to 400 degrees.  Cut the squash in 1/2, scoop out the seeds and place on a medium baking sheet.  Drizzle with olive oil and massage the oil all over the squash with your fingers.  Sprinkle with salt, pepper and Italian seasoning.  Cook for 35-45 minutes.  Use a fork to scoop out the “noodles”.

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For the Sauce:

1 jar of organic marinara pasta sauce (I used Simply Balanced)

2 tsp. of extra virgin olive oil

1 medium onion diced

2 cloves of garlic minced

2 pinches of crushed red pepper flakes

1 tsp of dried basil

1 tsp. dried oregano

1/2 tsp. garlic powder

Heat a medium soup pot on medium high heat and add the olive oil.  Add the onions and sauté for a couple minutes before adding the garlic and seasonings.  Cook the garlic for a minute longer and add the jar of sauce.  Fill the empty jar ½ way up with water and shake it up to get the extra sauce.  Pour into the pot and stir everything together.  Cover and simmer for about 30 minutes on med low heat.

For the Meatballs:

1 lb. of ground turkey breast

1 egg

1 small onion diced

2 cloves of garlic minced

½ cup Mary’s Gone Crackers Original Crackers crushed up into breadcrumbs for a gluten free option or you can just use ½ cup of whole wheat breadcrumbs.

½ tsp. Italian seasoning

1 tsp garlic powder

¼ tsp. fresh ground black pepper

½ tbsp. sea salt

Pam Extra Virgin Olive Oil to spray on top of the meatballs

In a mixing bowl combine all of the ingredients together with your hands until well combined.  Be careful not to over-mix or you’ll turn out with a tough meatball.  Shape the meat mixture into meatballs a little bigger than a golf ball and place each one on a foil lined baking sheet.  Spray the tops with Pam and bake in the oven for about 20-25 minutes or until cooked through.

Add the meatballs into the sauce and serve over the spaghetti squash.  Garnish with parsley if desired.

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Enjoy!