Category Archives: Recipes

Meatless Monday Recipe: Spring Garden Veggie Bisque

I’ve been chowing down on my new meatless Monday recipe for the past few dinners!  Not only is this recipe chock full of veggies, but it’s gluten-free and oil-free as well.  Double yay!  As we near the end of Winter, I’ve been craving lots of fresh fruits and vegetables.  This meatless Monday recipe hits the mark, using fresh zucchini, broccoli, cauliflower and more.  Oh and it only takes about 30 minutes to make!  Check out the recipe below:

 

Meatless Monday Recipe:  Spring Garden Veggie Bisque

 

  • 2 small zucchinis (I left the skin on)
  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 4 organic celery stalks
  • 1 sweet onion
  • 5 – 6 large roasted garlic cloves
  • 1/2 tsp sea salt
  • handful of cilantro
  • 1 3/4 cup water

 

Meatless Monday Recipe:  Spring Garden Veggie Bisque

 

  1. Preheat the oven to 400′.
  2. Set up a double boiler to steam broccoli and cauliflower.
  3. Cut zucchini, celery, broccoli and cauliflower into medium chunks.
  4. Place broccoli and cauliflower into double boiler and let steam for 20 mins.
  5. Put zucchini and celery on baking sheet with parchment paper.
  6. Cut sweet onion into fourths (leave skin on) place on same baking sheet, open side down.
  7. Cut garlic top off and place upside down on baking sheet.  Roast for 25 mins.  No need to add oil.
  8. When everything is done cooking, carefully peel onion and garlic skins off.  You can use a fork to easier maneuver garlic cloves out.
  9. Toss everything into a food processor with salt, water, and cilantro to blend.

 

Meatless Monday Recipe:  Spring Garden Veggie Bisque

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Top 5 Winter Cocktail Recipes

There’s nothing like some liquid-goodness to warm you up on a chilly winter evening!  So today I’m sharing my top 5 winter cocktail recipes for beating that cold weather.

 

Top 5 Winter Cocktail Recipes

Spiked Mexican Hot Chocolate via Chili Pepper Madness

 

 

Top 5 Winter Cocktail Recipes

Blood Orange Kiwi Margaritas via Fork in the Road – I always love a good cocktail that reminds me of Summer!

 

Top 5 Winter Cocktail Recipes

Winter Daiquiri via Jamie Oliver

 

Top 5 Winter Cocktail Recipes

Winter Citrus Sangria via Bethcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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7 Pink Recipes for Valentine’s Day

Valentine’s day is right around the corner!  How did that happen?  So I wanted to share some tasty pink treats with you.  I love making a special recipe for Valentine’s day since the restaurants get so crowded during this particular holiday.  Which I feel takes some of the romance away when you are shoved into a crowded table at an overpacked restaurant.  Instead, I prefer to stay home and keep the romance alive with a tasty treat or two!  Most of these are yummy desserts but there’s also some breakfast ideas and a delicious cocktail to try.

7 Pink Recipes for Valentine's Day

pink champagne macarons via Sprinkles for Breakfast

7 Pink Recipes for Valentine's Day

Lemonade Pie via House of Yumm

7 Pink Recipes for Valentine's Day

Pink Popcorn via Domestic Dream Boat

7 Pink Recipes for Valentine's Day

Pink Velvet Swiss Roll via Garnish and Glaze

7 Pink Recipes for Valentine's Day

Aloha Smoothie via Earthy Andy

 

7 Pink Recipes for Valentine's Day

Pink Elephant Cocktail via Mommy Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Chickpea Noodle Soup Recipe

I’m so excited to be sharing the first meatless Monday recipe of the year!  I had been craving something warm and soul satisfying and this recipe hit the spot.  My chickpea noodle soup is plant-based and gluten-free, oh and did I mention delicious?!  Since it’s a soup I guess it constitutes as a one-pot meal, making it super easy to come together if you’re looking for easy dinner ideas.  Here we go:

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

Veggie Broth:

  • 8 cups water
  • 1/2 bunch kale
  • 2 celery stalks
  • 1/2 sweet onion
  • 2 garlic cloves

Soup:

  • 1/2 bag of Tinkyada brown rice shells
  • 1 bunch asparagus
  • 1 bag of baby spinach
  • 6 celery stalks
  • 1 sweet onion
  • 1 can chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 2 tsp olive oil
  • 6 cups veggie broth
  • 1 tsp coriander
  • 1/2 tsp oregano
  • 1/4 thyme
  • 1/2 tsp sea salt

 

*feel free to substitute pre-made broth and other veggies to fit your tastes

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

  1. Veggie Broth:  Combine all ingredients into a pot and boil for 25 minutes.  Strain out veggies and set broth liquid aside.
  2. Chop up your sweet onion and celery, mince the garlic, and combine on medium heat with olive oil in a stock pot.  Cook until onion becomes transculent.
  3. Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
  4. Add veggie broth and bring to a simmer for 10 minutes.
  5. Toss in pasta and bring to a boil.  Follow cooking time on package.  About 14 minutes.
  6. At the 10 minute mark add chopped asparagus and baby spinach.  Allow to cook the remaining 4 minutes.

Serve and enjoy!

Meatless Monday : Chickpea Noodle Soup Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Holiday Recipe Roundup

My favorite thing about the holidays is spending time with my family that I don’t always get to see throughout the year.  My second favorite thing (and it’s a very close second) is eating without a care in the world.  For me, this only happens during the holiday season.  So today I’m sharing some of my favorite holiday recipes!  There’s also some additional links at the bottom for things like leftover stuffing and more.  Take a look:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pineapple and Cilantro Hummus Recipe

Is it wrong that I’m in the mood for Summer when it’s 40′ outside?  OR is it sooo right?  I’m cranking up the heat, mixing up some margaritas and chowing down on my new Pineapple and Cilantro Hummus recipe!!  Pineapple and hummus make for an amazing combo. It’s the sweetness of the pineapple and the thickness of the chickpeas that come together like tasty tropical magic.  I left tahini out of this recipe because I wasn’t really sure about adding some sesame flavor into the mix.  Scroll down for this tasty recipe:

Pineapple and Cilantro Hummus Recipe

Just over here pretending Fall doesn’t exist with my Pineapple and Cilantro Hummus! #JoinTheSunnySide

 

  • 2 cans of chickpeas (drained and rinsed)
  • 1/2 bunch fresh cilantro
  • 3/4 cup fresh pineapple
  • 1/4 cup water (more if you don’t want it so thick)
  • 2 large garlic cloves
  • 2 tablespoons EVOO
  • 1/2 tsp sea salt
  • pepper to taste

 

Pineapple and Cilantro Hummus Recipe

 

  1. Drain and rinse chickpeas and place into food processor
  2. Lightly chop up half a bunch of cilantro and throw into food processor with remaining ingredients
  3. Blend to desired thickness.  Depending on your food processor, you may need to add more water.
  4. Garnish with a sprig or cilantro and serve!

 

Pineapple and Cilantro Hummus Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

I’m back on my veggie noodle kick but this time I’m using spaghetti squash noodles, which I’ve lovingly decided to call spoodles.  They seem so perfect for Fall with their golden color, they match the changing of the leaves.  I’ve shared my sweet onion sauce recipe before BUT this time there’s a slight change that makes a world of difference in the flavor.  I roasted the sweet onion instead of sautéing it!  Best part about this change?  It’s the easiest thing in the world to do.  You just cut the onion in half, rub olive oil on it, and then place it cut side down in the oven for 30 minutes.  Easy peasy right?!  I loved it so much that I started doing this for my homemade soup recipes too.  Sooo tasty!!  You’ve got to try it.  It basically tastes like the onion part of a blooming onion.  Delish!

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

  • 1 large sweet onion
  • 1 spaghetti squash
  • 1 large clove of garlic or two small
  • 1/2 cup water (more if you don’t want it so thick)
  • 2 tbsp olive oil
  • 1 tbsp flour (I used GF plantain flour)
  • 1/2 tsp sea salt
  • 1/8 tsp dried parsley
  • black pepper to taste

 

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

  1. Preheat your oven to 425′
  2. Chop the sweet onion in half and rub with olive oil.  Place cut side down on baking sheet with parchment paper.
  3. While oven is preheating, pierce the outside of the squash 8 – 10 times and place in the microwave on high for 15 minutes.
  4. When the squash is done, set it aside to cool.  Once squash has cooled, cut in half and deseed.  Drizzle some olive oil over the cut portion of the squash and place open side down on a baking sheet with parchment paper.
  5. Once oven has preheated, place both the onion and squash in for 20 – 30 minutes.  30 minutes for a larger squash.
  6. When you’ve finished cooking the onion, peel the outside of the onion (this should be very easy).  Then add all ingredients (except squash) into the food processor and blend.
  7. Use a fork to gently remove spoodles from the squash’s shell.  Set aside.
  8. Pour sauce into a skillet on medium heat.  Cook until sauce thickens, add spaghetti squash for a few minutes and serve.

*Feel free to add any other veggies to this dish

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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