GREEN CAULIFLOWER SOUP

 
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Here is what goes into the Green Cauliflower Soup:

1 large sweet onion, roughly chopped

1 cup of cauliflower, cut into florets

1 green zucchini, roughly chopped

2 celery stalks, roughly chopped

2 cups of kale, sliced thin

1 cup of broccoli florets, cut into florets

1 cup of fresh basil, sliced thin

1 bunch of fresh parsley, slice thin

Juice and zest of 1 lemon

2 cloves of garlic, minced

2 tbsp of coconut aminos

2 tbsp of organic olive oil

1/2 tbsp of cumin

4-6 cups of filtered water or low sodium organic vegetable broth
(I like to stick with veggie stock, but sometimes I will split half & half)

Sea salt & pepper to taste

OPTIONAL: 1/4 cup of toasted pepitas, cilantro or cubed avocado for topping

DIRECTIONS:

1) In a large pot, add olive oil, onion, garlic and celery. Season with S&P and saute over medium high heat until fragrant (2-3 minutes).

2) Add in the cauliflower, broccoli, zucchini. Season again with S&P and add the cumin. Continue cooking for about 5 more minutes.

3) Pour coconut aminos and stir till combined.

4) Add cups of broth or enough liquid to cover the vegetables. Bring to a boil then lower heat to a simmer for 20 minutes or until the veggies are cooked through.

5) Add sliced kale, parsley and basil. Continue to simmer until they turn bright green. Immediately turn off heat.

6) In bathes, puree the soup in a high-powered blender. Leave out some of the soup for a more piece-like consistency. May not be the most stunning color but this soup is FIRE!

7) Add lemon sext and juice. Season with additional sea salt and black pepper.

8) Ladle soup into soup bowls and top with toasted pumpkin seeds. Serve immediately and…

ENJOY!

 
 
 

MEXICAN KALE SALAD WITH ROASTED CHICKPEAS AND SPICY MANUKA HONEY VINAIGRETTE

 
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Here is what goes into the Mexican Kale Salad with Roasted Chickpeas and Spicy Manuka Honey Vinaigrette:

1 bunch of kale, roughly chopped 

1/2 a red onion, chopped

1 large cucumber, peeled and chopped

1 orange bell pepper, chopped

1 bunch of fresh cilantro, chopped (Optional, but I’m so into it these days)

1 avocado, cut into cubes

1 cup of garbanzo beans, rinsed and roasted (See below)

Optional: Siete Family tortilla chips to crumble on top

FOR THE ROASTED CHICKPEAS:

1 tbsp of olive oil

Cumin, Paprika, Garlic Powder, Pink Salt & Pepper (Seasoning to taste. Be Generous!)

FOR THE DRESSING:

1 lime, juiced

2 tbsp of dijon mustard 

1 tbsp of manuka honey

1/4 cup of white wine vinegar

2 garlic cloves, finely minced

1/2 cup of extra-virgin olive oil

1/2 tsp of chili powder

1/4 tsp of ground cumin

dash of cayenne pepper (for that extra kick!)

1 generous pinch of pink sea salt & pepper

DIRECTIONS:

1) Pre-heat the oven to 425 and line a baking sheet with parchment paper for the chickpeas. 

2) Rinse and dry the chickpeas (make sure they’re not wet!) Lay them onto the parchment paper and drizzle olive oil to coat them. Season with generous amounts of cumin, paprika, garlic powder and s+p. Bake for 20-30 min depending on how hot your oven is. 

3) While your chickpeas are roasting, in a large salad bowl, combine all the vegetables and set aside. 

4) In a smaller bowl, whisk dressing ingredients until combined. Or use my mama’s mason jar trick, throw it all in and shake it all up!

5) Let chickpeas rest & cool for about 5 minutes, then add to the salad. 

6) Pour dressing over salad and toss. Serve immediately and…

ENJOY!

 
 
 

CHOPPED SALMON SALAD WITH GREEN OLIVE VINAIGRETTE

 
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Here is what goes into the Chopped Salmon Salad with Green Olive Vinaigrette:

1 head of romaine lettuce, thinly chopped 

1/2 a red onion, sliced

1 large carrot, chopped

1 cup of cherry tomatoes, sliced

1 large English cucumber, peeled and sliced

1 orange bell pepper, chopped

1/2 head of purple cabbage, sliced

1 cup of garbanzo beans, rinsed and seasoned with olive oil, sea salt, pepper, garlic powder and sweet paprika

A handful of bean sprouts

FOR THE GREEN OLIVE VINAIGRETTE DRESSING:

1/2 a lemon, juiced

4 tbsp of white wine vinegar

2 tbsp of Dijon mustard

1/2 cup of EVOO

4 tbsp of filtered water

1/4 cup of pitted green olives, chopped

2 garlic cloves, minced

1/2 shallot, chopped

Pink sea salt & pepper to taste

DIRECTIONS:

1) Pre-heat the oven to 425 and line a baking sheet with parchment paper for the salmon. 

2) Season the salmon with sea salt, pepper, garlic powder and a little lemon juice. Bake for 15 minutes. 

3) In a large salad bowl combine all the vegetables.

4) In a smaller bowl, combine all the dressing ingredients and whisk together. Or, my go-to is throwing everything in a mason jar and shaking it up (thanks mama!).

5) Once salmon is done, take out and let cook for 5 min. Cut up and add to salad.

6) Toss in dressing and…

ENJOY!

 
 
 

BRUSSELS SPROUTS, SWEET POTATO & POMEGRANATE SEED SALAD WITH ROTISSERIE CHICKEN

 
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Here is what goes into the Brussels Sprouts, Sweet Potato & Pomegranate Seed Salad with Rotisserie Chicken:
Serves 4-6
Prep Time: 10 min Total Time: 30 min

all white meat organic rotisserie chicken, shredded

4 large sweet potatoes, peeled and cut into 1-inch cubes

1 bag of shredded brussels sprouts

2 tablespoon olive oil

pink sea salt & pepper, to taste

1 cup pomegranate seeds

1/2 cup pepitas, toasted

FOR THE LEMON MANUKA HONEY DRESSING:

half of a lemon, juiced

2 tbsp of dijon mustard 

1 tbsp of manuka honey

1/4 cup of white wine vinegar

2 garlic cloves, finely minced

1/2 cup of extra-virgin olive oil

1 generous pink of pink sea salt & pepper

DIRECTIONS:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with pink sea salt & pepper, to taste. Roast for 25 minutes, stirring occasionally, or until sweet potatoes are fork tender.

3. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a cast iron skillet and let it get hot. Add the shredded brussels sprouts and season with pink sea salt & pepper. (**Optional: I sometimes add a bit of chicken bone broth to these to get them soft and it adds a yummy flavor!).

4. Once the brussels start to get soft, add in the shredded chicken and combine so that the chicken absorbs the flavors. 

5. Once the sweet potatoes are done, remove from oven and place them in a large salad bowl. Add brussels sprouts, shredded chicken, pomegranate seeds, toasted pumpkin seeds, and mix.

6. In a small bowl, whisk together lemon juice, white wine vinegar, manuka honey, dijon mustard, olive oil, garlic, sea salt & pepper. Pour dressing over salad & gently toss. 

ENJOY!

 
 
 

CREAMY TOMATO SOUP (DAIRY FREE)

 
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Here is what goes into the Creamy Tomato Soup:
Serves 4-5
Prep Time: 30 min, Total Time: 1.5 hours

4 large size organic tomatoes, washed, dried and cut into fours

8 Roma tomatoes, washed, dried and cut into fours

2 sweet onions, diced

4 springs of fresh thyme, stems removed

1 large head of garlic

2 cups of chicken bone broth (I love Bonafide Provisions)

½ cup tomato paste

2 cups of packed baby spinach, chopped

1 cup of fresh basil, chopped

½ ripe avocado

3 tbsp of coconut aminos

4 tbsp of olive oil

2 tsp of smoked paprika

1 tsp of dried oregano

1 tsp of dried thyme

1 tbsp of garlic powder

pink sea salt & pepper to taste

DIRECTIONS:

1)    Preheat oven to 450 degrees.

2)    Toss the tomatoes with 1 tbsp of olive oil, 1 tsp of dried thyme, a nice pinch of pink sea salt and black pepper & put them in a medium sized pyrex (I use this one).

3)    Cut the top of the head of garlic (so you expose the cloves) and drizzle with olive oil, season with S&P. Wrap the entire thing in tinfoil and place in the same pyrex as the tomatoes. Place all in the oven to roast for around 40-50 min, or until the tomatoes are starting to brown.  

4)    In a medium or large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions, spinach, basil and cook until wilted/translucent, about 8-10 minutes.

5)    Add another tablespoon of olive oil and add in the tomato paste. Cook that for an additional 5-6 minutes and mix thoroughly.

6)    Once the tomatoes and garlic are done, in a blender, pour in the roasted tomatoes with all their juices. Squeeze all the garlic cloves out of the roasted garlic. Add the onion, spinach, basil & tomato paste mixture, the bone broth, fresh thyme, avocado, paprika, coconut aminos, garlic powder, and S&P.  Blend until very smooth!!

4)    Taste and adjust seasonings to preference!

ENJOY!

 
 
 

HEALTHY COBB SALAD

 
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Here is what goes into the Healthy Cobb Salad:
Serves 4-5
Prep Time: 15 min, Total Time: 25 min

FOR THE SALAD:

6 cups of organic mixed greens, chopped

2 chicken breasts from a rotisserie chicken, shredded

4 pieces of turkey bacon

1 bundle of asparagus, cut into 2” pieces

1 cup of green beans, steamed and cut into 2” pieces

1 avocado, cubed

1 cup of cherry tomatoes, cut in half

1 tblsp of avocado oil

Dressed with my Lemon Dijon Vinaigrette or
any of the Primal Kitchen salad dressings
(I love the Honey Dijon for this or the Green Goddess!)

DIRECTIONS:

1) Preheat oven to 375, place the turkey bacon on a parchment lined baking sheet and bake for 20 minutes.

2) While the turkey bacon is in the oven, add the tablespoon of avocado oil to a small pan and sauté the chopped up asparagus for about 5-6 minutes.

3) Once done, add the rest of the ingredients to a big salad bowl.

4) When the bacon is finished cooking, chop it up into small strips and add it to the salad.

5) Toss with your dressing of choice.

ENJOY!

 
 
 

6 MIN CRANBERRY CHICKEN SALAD

 
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Here is what goes into the Cranberry Chicken Salad:
Serves 4
Prep Time: 6 min, Total Time: 6 min

1 rotisserie chicken, shredded
(I use both the dark and white meat for this)

½ cup of unsweetened dried cranberries

2 stalks of celery, chopped

1 tbsp of Primal Kitchen’s Mayo

Pink sea salt & pepper to taste

DIRECTIONS:

1) Shred the chicken into a medium sized bowl. Be careful to avoid getting in any of the bones or skin.

2) Add the cranberries, celery, sea salt and pepper. Mix until thoroughly combined.

OPTIONAL PLATING: I love eating this in romaine lettuce cups and garnished with some microgreens!

ENJOY!

 
 
 

DREAMY SPRING KALE SALAD

 
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Here is what goes into the Dreamy Spring Kale Salad:
Serves 4-5
Prep Time: 15 min, Total Time: 15 min

6 cups of finely chopped green kale

1 1/2 cups of shredded rainbow carrots

1 cup of green apple, cut into small cubes

1/2 cup of dried currants
(Get them in the bulk section!)

1/2 cup of pine nuts, toasted

Finish with lemon juice, olive oil, pink sea salt & pepper

DIRECTIONS:

1) Wash and dry the kale. Lay it on a cutting board and remove large pieces of the stem. Cut it really thin.

2) Throw that in a bowl and add the carrots, currants and green apple.

3) In a small frying pan, briefly toast the pine nuts until they start to brown. Add them to the salad bowl.

4) Squeeze half a lemon and drizzle with olive oil. Add pink sea salt and pepper to taste and toss!

5) For a more complete meal, top with your favorite protein (salmon, grilled chicken or shrimp)

**If you are not one to trust yourself with knives, buy pre washed/dried kale and just tear it into little pieces!

ENJOY!