My pathway towards making this soup was pretty unique. In summary, we cooked a whole chicken from a local farm (2 minutes down the road), and made chicken stock out of what we didn’t eat, so I decided I wanted to make a soup using the stock. We also had a decently long span of cold rainy weather, so it seemed like the perfect occasion. I looked through some cookbooks, and stumbled upon a slow cooker recipe for carrot honey ginger soup, and liked the idea. I then looked for some other recipes, and ended up combining a few/ making my own creation. I’m pretty proud of this soup… it came out absolutely delicious (I have had it for lunch the past two days)…and it can be enjoyed hot or cold really
Recipe adapted from: http://www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe2/index.html
- 3 T. extra-virgin olive oil
- 2 chopped white onions
- 1 T. minced or pressed garlic
- 1-2 T. minced or grated ginger
- 2 lbs carrots, peeled and chopped into small circular pieces
- 1 medium sweet potato
- 1 small russet potato
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 T. honey
- Salt and pepper to taste
- 7 cups chicken or vegetable stock
- Cook potatoes in 400 degree oven for about 45 minutes until soft.
- In a stock pot cook onions in oil over medium-high heat until they are soft, then turn down heat (about 5-8 minutes)
- Add ginger and garlic, and stir, trying not to burn the mixture
- Add the carrots, stock, and spices, bring to a simmer and cover until carrots are soft/ tender (about 25 minutes)
- Add in soft potatoes, honey, and salt and pepper, and then mix with hand immersion blender (or puree in regular blender in batches) until smooth. Add more spices or stock as you’d like.
- I enjoyed with a side of fresh veggies from our local farm CSA and some brown rice 🙂
We had some blueberries in the fridge, and some overripe bananas on the table, and it was a rainy day: aka I decided to make banana blueberry muffins! I looked at a few recipes online and kind of created my own, which is similar/ adapted from
These turned out so delicious I had to eat two right when then came out of the oven (hey best when hot, right?) Nice and moist with just the right amount of sweetness!
- 2 T. coconut oil
- 1 T. maple syrup
- 1 T. honey
- 1 egg
- 2 bananas (mashed)
- A mixture of 2 T. apple cider vinegar and ¼ cup almond milk
- 1 tsp. vanilla
- 1 and ¼ cup almond flour
- ½ cup brown rice flour
- ¼ tsp salt
- 1 Tsp cinnamon
- 1 tsp baking soda
- 1 cup blueberries
- Preheat oven to 350 degrees.
- Mix together wet ingredients with a hand held beater
- In a separate bowl mix together dry ingredients
- With a spoon add dry to wet and mix, but not too much
- Fold in blueberries
- Fill in either greased muffin tin or paper fillers
- Bake for 30 minutes or until tooth pick is clean and top is golden brown
- ENJOY : )
I saw we had coconut water in the fridge (which is a great hydrating source of vitamins and electrolytes ), but I personally do not love the taste of coconut water plain, so I decided to put a little lemon juice in it…and wow…what a great refreshing summertime drink. My mom was highly impressed with my creation and asked, “where did you get that recipe from?” and I laughed because I just whipped the concoction up my self on a whim.
I just made some after returning from a bike ride, and it tastes so great. The proportions here can be modified depending on how strong you want to taste the coconut water or lemon…but here’s one suggestion:
- 1 cup coconut water
- 1/3 cup water
- 2 tbs lemon juice
- A couple of ice cubes
- Slice of lemon if you want it to look pretty
I enjoyed experimenting with this recipe. It turned out very tasty, but I think I made my crust a little too thin because some pieces came apart while eating. My mom came up with the brilliant idea that this recipe would be great for making mini pizza-like appetizers, and I fully agree! You could then mix and match toppings to a greater extent creating even more variety! I am definitely going to try that sometime soon… if only I hosted more dinner parties…
Recipe adapted from: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg whisked
- 1/3 cup soft goat cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- Preheat oven to 400F
- Pulse batches of raw cauliflower florets in food processor to make a rice-like texture (definitely helps to do it in batches instead of all at once)
- Microwave cauliflower rice covered for 4 minutes
- Let cauliflower rice cool a little bit then transfer it into a clean dish towel and work hard to SQUEEZE as much water as you can out.
- In a large bowl mix rice, egg, goat cheese and spices, preferably with your hands
- Press dough out on top of baking sheet lined with parchment paper. (I pressed mine out a little too thin, so make sure it’s at least 1/3-1/2 inch thick…this is where making mini appetizers would be useful instead)
- Bake for 30 minutes until crust is golden brown
- Add whatever toppings you would like. I experimented with half marinara sauce half pesto, goat cheese and some with mozzerella too, and then carmelized onions, mushrooms and part with some left over chicken. Aka you can get creative.
- Put back in the oven for about 10 minutes.
- Take out, cut and serve!
We had an abundance of raspberries in the fridge that were slowly getting eaten, but also could be used as an excuse for me to try out a new recipe! When I think of berries in baked goods I think of scones, which usually contain way too much sugar for my liking, but I thought if I made them my self I could control for that. I also have never tried making a gluten free scone, and decided to use my trusted favorite almond flour for this one. Our huge bag of almond flour came in the mail a few days ago, so I did use the blanched flour instead of the meal. These turned out moist and delicious! They are a little denser than regular scones, but still have a little bit of the flakiness unique to scones. The raspberries provide a great tartness, complemented by the blueberries.
Recipe adapted from
- 1 ¼ cups almond flour
- 1/4 cup golden flax seed meal
- 1/4 cup coconut sugar
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 1 large egg whisked
- 1/4 cup coconut oil melted
- 1/8 cup almond milk
- ½ tsp vanilla extract
- ¾ cup raspberries
- ¼ cup blueberries
- Preheat oven to 325F.
- In a large bowl, whisk together almond flour, flax seed meal, coconut sugar, baking powder, and salt.
- In another bowl stir together eggs, coconut oil, almond milk and vanilla extract
- Combine the mixtures until dough comes together. It will be a little sticky.
- Stir in raspberries and blueberries until well distributed.
- Shape the scones however you would like: about 1 inch thick. My shapes were a little irregular, but hey they still look and taste great.
- Bake 28 to 30 minutes, or until golden brown on top.
- Remove and let cool on pan.
A lovely dinner: Cilantro onion chicken with brown rice and salad. Paired with a summertime margarita!
On Saturday, after spending the whole day at the beach in Rockport, we came home to make margaritas and guacamole. Both my mom and I had been itching to make margaritas, and paired with the lime infused guacamole made for a great pre dinner, post ocean happy hour…I love the conversations that flow with a little tequila after a fun summertime afternoon! We followed no strict recipes tonight, but I’m going to try and write out what we made, because it was a wonderful meal. My feeling on guacamole is you should never follow a recipe, just go with what you have and keep tasting it until it tastes right. Ours last night included avocados, tomatoes, lime juice, garlic, salt and pepper….and was pretty darn good.
Cilantro Onion chicken recipe: (Very simple, yet delicious)
- 1 and ½ white onions, chopped
- 3 chicken breasts
- 1 cup chopped cilantro
- Dry white wine
- Sautee the chopped onions in a pan until they get pretty soft (oh boy do I love the taste of caramelized onions)
- Add the chicken breasts to the pan and let them cook with the onions
- Add white wine to the pan
- After the chicken has been cooking for about 10 minutes add the cilantro into the pan
- Keep cooking the chicken until it’s done. Adding more white wine as needed. We covered the pan towards the end to speed up the process.
We paired this with a simple salad from the night before (greens, tomato, cucumber, fennel, bell peppers and pea sprouts)
Depending on how many people you want to serve: combine equal parts lemon or lime juice (or both), triple sec, tequila and orange juice. Serve over ice. Mmm delicious and refreshing.
I had wanted to make my own falafels, and then stumbled upon a recipe for baked falafel Parmesan, and loved the idea. We also had some eggplant in the fridge that needed to be used, so I decided to add some eggplant to the recipe, which was a smart addition! The falafels took a lot longer to cook in the oven than expected, and when combined with the marinara sauce and baked again, they got a little mushy…but it was a good, tasty kind of mushy, and worked well with the soft eggplant. I would recommend serving this over pasta (we used gluten free brown rice pasta), or bread. We also ate it with salad, and I combined some of the dish with my salad and because this is so flavorful they complemented each other very nicely. Today I also had it for leftovers on top of spinach, which was great. I’m curious if frying the falafels briefly after they bake and letting them sit for a little bit would help them keep their shape for the future…hey another reason to make this again!
Recipe adapted from http://www.sarcasticcooking.com/2013/04/23/baked-falafel-parmesan/
- 1, 15-Ounce Can Chickpeas, drained and rinsed
- 1 ½ Tablespoons Brown rice Flour (or really any kind you want)
- 2 Garlic Cloves
- 1/3 Cup Diced Onion
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ½ Teaspoon chili powder (we used a Mexican blend)
- ½ Teaspoon Cumin
- ½ Teaspoon Coriander
- 1 Tablespoon Lemon Zest
- 2 Tablespoon Roughly Chopped Parsley
- Olive Oil
- Most of the jar of Marinara
- ½ – ¾ Cup Grated Parmesan Cheese (adjust to how cheesy you want it)
- 1 eggplant cut into half moons
- Preheat the oven to 400 degrees F.
- Add chickpeas, flour, garlic, onion, zest, parsley, and spices to a food processor. Puree until almost smooth.
- Cut eggplant into half moons and bake on a baking sheet for 5 minutes (or until mostly cooked)
- Drizzle a little bit of olive oil in the bottom of a large baking dish. Form the falafel mixture into eight small patties. Place the patties into the dish. Bake for 30 minutes until golden and crispy. It helps to flip them over after 15 minutes
- Remove the falafels from the dish and place on a plate off to the side. Pour the marinara into the baking dish. Return the falafel to the pan, add the cut up eggplant around the falafel, add a little more marinara spread over the top, and cover with cheese. Bake for another 3-5 minutes until the cheese melts.