Broccoli Soup (Vegan Option)

I love broccoli, a lot.

I also love broccoli cheese soup, a lot.

However, it's not exactly healthy when there's a half cup of butter and a cup of cream in one bowl of soup. So I came up with this healthier version. When I made it I decided to use vegetable broth, because I was feeling really healthy. But I soon realized I don't really like vegetable broth. It has a slight, but distinct celery flavor, and for those that know me well, celery is my most hated food. It's weird I know, I really just can't even stand the smell of it.

Anyways, the vegetable broth option is the vegan option, but if you're going for flavor, I'd go with chicken broth. I also added fresh spinach in to give it an extra kick of nutrients. The soup was delicious, nonetheless, and I garnished mine with avocado chunks and cheddar cheese. I also ate it with a side of Cheesy Jalapeño Beer Bread

And if you're wanting full flavor, cheesy, creamy, broccoli soup...I'd say add in the half and half at the end. It's not too much, but just enough to give it that extra depth of flavor.




Ingredients:

12 oz. organic broccoli florets
1/2 yellow onion, chopped
1 liter of organic vegetable broth OR chicken broth (GF)
2 cloves of garlic, minced
1 cup of raw organic spinach
1 tablespoon coconut oil or olive oil
1/2 cup cheddar cheese (optional)
1/2 cup half and half (optional)

 In a pot, sautee onions with oil on medium heat, until translucent. Add minced garlic and sautee for one more minute, but be sure not to let the garlic burn. Add broccoli and broth and allow pot to simmer for ten minutes, or until broccoli is tender but not overcooked. Remove pot from stove and allow to cool. Once the soup has cooled, blend soup with the raw spinach in a blender, or with an emersion blender, until smooth. If you would like a "creamier" vegan version, you can blend an avocado with the soup.

Return soup to pot and heat, serves 2-4 people.

For the non-vegan recipe you can add 1/2 cup half and half and half cup cheese while re-heating. Salt and pepper to taste, and garnish with extra cheddar cheese.

Banana Vanilla Bean Waffles (GF)

After church today I decided it might be fun to make brunch at home, since Brett and I rarely have Sunday's off together. I came up with this recipe for banana vanilla bean waffles which also happen to be grain free and oil free. The grocery store was having a sale on buckwheat flour so I decided to add a bit of it to the recipe. I recently learned that buckwheat flour is actually not a grain, but a seed. It contains the eight essential amino acids, as well as high proportions of manganese, magnesium and fiber, and has been shown to combat high blood sugar and cholesterol. Why not add it to my diet more often?! The thing with buckwheat is that it has a unique flavor. Some might say it's acquired. However, in this recipe the flavor is not noticeable, at least I think it's not. I used overly ripe banana to aid the flavor and the vanilla bean also adds something special. Paired with a side of bacon and/or fruit, and a dollop of yogurt (or butter), this brunch was delicious.

NOTE: If you are sensitive to gluten and not just avoiding it for the heck of it, make sure to always check the labels for truly gluten free products. Baking soda is normally gluten free, but some companies produce it in a facility that contains wheat products and it could contain traces of gluten (just an example).










Ingredients: (makes 4 medium sized waffles)

1 cup almond meal/flour
1/2 cup buckwheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 ripe banana, mashed
1 tbsp honey or agave nectar
2 eggs
1/3 cup yogurt
2 tsp vanilla bean paste (gf)
1/4 cup soy or almond milk

Mix dry ingredients together and set aside. Whisk banana, eggs, yogurt, vanilla, and milk together and add dry ingredients. Using a preheated waffle iron, add batter 1/2 cup at a time, per waffle until your waffle iron displays ready light. Serve with warm syrup.

Roasted Tomato Basil Soup

Man, I love soup. Here's, yet another, soup recipe. Feel free to use any type of tomatoes you like, get creative! I made this soup without cream (trying to be good), though it would probably be even better with it. If you do decide to add cream, then you should probably go all the way and make homemade croutons or grilled cheese sandwiches to go with it. There's nothing like curling up on the couch with a fresh bowl of tomato basil soup, and a cheesy, crisp, buttery grilled cheese sandwich. This soup has a vegan and/or dairy free option. For vegan simply use vegetable broth instead of chicken broth, and of course don't add cream or cheese. For dairy free option, simply don't add cream or cheese.  I topped my tomato soup with grated parmesan and mozzarella, because I love cheese too much to ever not have it. Seriously, make this soup.

 

Ingredients:

10 oz cherry tomatoes
2 medium sized vine ripened tomatoes (roughly chopped)
1 can of diced tomatoes with juice
1 tbsp tomato paste
2 tablespoons coconut oil (or olive oil)
1/2 cup chopped carrots
1 cup chopped yellow onion
4 garlic cloves, minced
1 box chicken broth (32 fluid oz)
1/2 cup chopped fresh basil
1/2 cup heavy cream or half and half (optional)
salt and pepper to taste

Preheat oven to 400 degrees. Toss tomatoes in 1 tbsp oil and roast on a baking sheet for 30 minutes. Remove from oven and set aside. In a pot on medium heat, sautee oil with chopped onions and carrots until onions are translucent. Add in chopped garlic and sautee for about one minute, or until garlic is fragrant. Carefully add roasted tomatoes, canned tomatoes, chicken broth, and tomato paste. Bring to a simmer for 30 minutes, stirring every once in a while, then add chopped basil. Simmer 10 more minutes and remove from heat. Add in cream here if you decide to do so,  and salt and pepper to taste.

Once the soup has cooled down enough, either blend in a blender (in batches) or use an emersion blender. Do not try to blend while it's hot, the heat will cause the soup to explode out of the blender and you will end up with a giant mess. Return soup to pot and heat until warm. Serve with cheese, basil, or croutons. Or a combination of all three.

Glowing Skin Green Smoothie

I call this smoothie the 'glowing skin green smoothie' because I'd like to think it makes my skin glow. It's packed with all sorts of good-for-you nutrients, and lemon, which helps detox the body and cleanses the digestive system. You digestive system is linked to you skin, believe it or not. When I eat too much dairy or sugar, you can tell. Within 24 hours I usually end up with a pimple. I find that drinking lemon water daily helps to keep my skin and body healthy, which is why I added it to this smoothie. I used blueberries in this one (which is why it's more of a dark green color), though sometimes I use chopped apples instead. I cut up a bunch of pineapple and banana ahead of time and stick it in the freezer for at least 2 hours. Using all organic ingredients is always a plus.



This smoothie is tangy, and a bit sweet from the honey, and definitely refreshing. If you're used to fruity smoothies, this one might not be for you. You can definitely tell there's a hint of greens, but it doesn't taste like you're drinking pure grass. Since this smoothie is pretty low in calories, I wouldn't use it as a meal replacement, but more as a snack between meals or a drink to go with breakfast. Maybe it's just me, but drinking this smoothie makes me feel like my skin is actually brighter. It's probably not, but it's the thought that counts, right?

 Ingredients: (makes two smoothies)

 1 cup chopped frozen pineapple
1/2 banana, chopped and frozen
1/2 cup blueberries
1 cup raw spinach
1 cup raw kale
juice of one lemon
1 cup water 1 tbsp honey

Put all ingredients in a blender and blend until smooth. You may need to add more water, depending on how thick/thin you enjoy your smoothies.

Cheesy Jalapeño Beer Bread

Oh boy, this bread was something else. Straight out of the oven, steaming hot but crusty and crunchy on top. It was the perfect side to a bowl of chili. To be honest, it's the perfect side to anything comfort food-like. It was spicy, and you could taste a slight hint of the beer. And the cheese...well, it wouldn't be what it is without the cheese. I used spelt flour, but you can probably use any flour you like. If you're being really naughty, white all purpose flour would work great. This bread is so, so easy to make, it's ridiculous. I adapted this Honey Beer Bread from Give Me Some Oven, and I can honestly say, I will be making this again and again. If you are gluten-free, you could attempt this recipe using gluten free beer and all purpose gluten free flour, thought I'm not sure of the results--worth trying!





Ingredients:

3 cups of spelt flour
1 tbsp baking powder
1 tsp salt
2 tbsp honey
1 bottle of good beer (good, people, no coors or bud light)
4 tbsp melted butter
1 jalapeño, diced
1 cup shredded cheese

Pre-heat oven to 350 degrees. In a bowl mix together flour, baking soda, and salt. Mix in room temp beer and honey and mix until just combined, you don't want to over mix.  Fold in jalapenos and cheese. Pour half of the melted butter into the bottom of a loaf pan and pour batter on top. Top with remaining melted butter and another (hefty if you're like me) sprinkle of cheese on top. Bake for 50-60 minutes.

Kale & Arugula Salad with Roasted Brussels

I came up with the idea for this salad after going to Tender Greens for lunch over the weekend. I really wanted a salad with kale in it, however, they didn't have any at the particular location that I went to, so I settled for an arugula salad with roasted vegetables on top. I decided to come up with my own version this week using the vegetables I had here. I mixed chopped kale, arugula, and roasted brussels sprouts with dried cranberries, toasted almonds, and a lemon-parmesan balsamic dressing. The result was delicious. Next time, I might add some roasted sweet potato or butternut squash for extra flavor. Yeah, that sounds gooood.



This recipe serves two, but you could easily double, or triple it, for a larger group. Or half it, just for yourself

Ingredients:

2 cups packed, chopped kale  (I say packed as to say, 'as much you can fit into a cup as possible')
2 cups packed arugula
8-12 brussels sprouts, chopped in half
1/4 cup dried cranberries
1/4 cup slivered almonds

For the dressing:

2 tablespoons olive oil
juice of half a lemon
1 tablespoon balsamic vinegar
2 tablespoons grated parmesan cheese
salt and pepper to taste

Preheat oven to 400 degrees. Toss chopped brussels (face down) in olive oil and roast for roughly 20 minutes, turning over halfway through. Remove brussels from baking sheet and allow to cool. Meanwhile add kale, arugula, almonds, and cranberries to a bowl. Toss roasted veggies on top of salad. Mix salad dressing ingredients together and drizzle on top. Garnish with extra parmesan cheese on top, of course.

My Week In Photos

This week we had a friend working down here from Long Beach so we went out and played bocce ball at the park, considering it was 75 degrees out! Man, I'm lucky to live in San Diego.


 

This is the little one I nanny for, I just love her.

 

Lucky and I watched my husband Brett skate in our alley. Not too exciting.



We finally attempted to make our own headboard after months of putting it off. This is the first project we've ever done together, and probably our last. I'm a bit too laid back when it comes to projects, and Brett's a bit too specific. i.e. we went to Home Depot without knowing the dimensions of our bed (my bad, I was just too excited).



It turned out pretty great nonetheless, and was relatively cheap. We made the entire thing for less than $50, including stain and hardware. I got those antlers two years ago at a thrift store in Morro Bay and I've loved them ever since.



I made "healthy" broccoli cheese soup and ate it for lunch all week last week. I say "healthy" in quotes because I still added cheese. I can't live without cheese. Recipe to come, soon.