Zucchini Waffles - Gluten Free

I came up with this recipe when I had some extra zucchini lying around, and I wanted to somehow sneak it into my husband's breakfast. He hates eggs/omelettes, so I had to do something sweet, but zucchini bread takes over an hour to make. So I came up with this zucchini waffles recipe and Brett LOVED them. They're full of good-for-you ingredients and you can't even taste the zucchini. Perfect for picky eaters.











Ingredients:  makes 2-4 waffles

3/4 cup gluten free oat flour
1/4 cup buckwheat flour
1/2 cup almond flour
1 tsp psyllium seed husks
2 packets stevia
1 tbsp olive oil (or coconut oil)
1 egg (can sub chia or flax egg)
3/4 cup almond milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/2 cup grated zucchini

Blend wet ingredients in blender, then pour into a bowl. Fold in dry ingredients. If batter is too dry, add hour almond milk as needed. Pour batter into waffle iron as directed. Serve with pure maple syrup, fruit, or nut butter or choice.

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.

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.