Cream of Broccoli Soup (without the cream)

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Non-dairy people rejoice!!!  This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway.  I saw the following pin on Pinterest for a cream of broccoli soup recipe.

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Oh my goodness, did this look delicious!  I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no.  So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

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2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

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3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

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4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

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5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

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6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

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7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

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You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing!  Enjoy! 🙂

 

Spaghetti Squash and Chicken Casserole

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Spaghetti squash is one of my FAVORITES!  SO yummy, and I love how filling it is!  Of course, if you’ve ever even laid eyes on my blog before, you know I am going to now share the health benefits of this awesome squash with you in the following pin!

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Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!

SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Ingredients

  • 2 medium spaghetti squash, cut into rings and seeded
  • 1 large red onion, chopped into thin slices
  • 1.25 lbs boneless skinless chicken breast
  • 2 Tbsp. olive oil
  • 1 cup light canned coconut milk
  • 1/2 tsp. garlic granules
  • 3 eggs
  • 2 oz soft goat cheese
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.

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2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.

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3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.

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4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.

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5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.

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6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.

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7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.

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AWESOME!  Enjoy! 🙂

Healthy Slow Cooker Lamb Stew

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I have to admit that this stew is DELICIOUS!  I am not usually a big fan of red meat.  Mainly because I don’t usually like the taste.  However, I also am aware of the health benefits of eating red meat (in moderation), so I try to make a habit of it every so often.

In terms of health and health benefits, Dr. Lawrence Wilson says that Lamb is by far the superior red meat.  You can read more about what he says about lamb here.  In the article, he explains some of the health benefits of lamb and why he recommends eating it about two times per week, but no more.

For a quick rundown of lamb’s health benefits and nutrition content, you can click on the following pin.

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This links to an article that explains that lamb is an excellent source of protein, iron, zinc, B vitamins, copper, manganese, and selenium.

As I was saying, usually when it comes to red meat, I have to choke it down, but I am thrilled to share this SUPER easy slow cooker lamb stew recipe with you all, because it’s really quite good and I didn’t find myself dreading having to eat red meat!

The stew is full of vegetables, and uses arrowroot powder to make it nice and thick.  Because of this, it is filled with gobs of vitamins and minerals!  Seriously, this is a REALLY healthy and yummy way to get a bit of red meat into your diet!

HEALTHY SLOW COOKER LAMB STEW

Ingredients

  • 3 cuts of lamb shoulder (about 1.5 lbs)
  • 1 lb. carrots, peeled and chopped into large bite size pieces
  • 1 leek, chopped
  • 1 large red onion, chopped
  • 2 medium turnips, peeled and chopped into large bite size pieces
  • 2 cups frozen french style green beans
  • 1 teaspoon garlic granules, or 4-5 cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 2 Tbsp. arrowroot powder
  • 1/2 cup water, divided

Directions

1.) Cut lamb into cubes, and place in the bed of a slow cooker.  Add the bones as well.  Don’t worry if you can’t get the meat off the bones, it will come right off after it has cooked.

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2.) Prepare your veggies and place them on top of the lamb in the slow cooker.

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3.) Add the garlic, thyme, rosemary, sea salt, and 1/4 cup water.  Stir to mix.  Cook on low for 6-8 hours, or cook on high for 3-4 hours.

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4.) When there is about 1/2 hour left of cooking time, remove any meat left on the bones and discard the bones.  Mix 1/4 cup water with the 2 Tbsp. arrowroot powder, and add to the slow cooker.  Stir to coat.  Let cook for another 1/2 hour.

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5.) Once done, ladle into bowls.  Season with sea salt and pepper, if desired, and serve.

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So easy! So nutritious! So tasty!  Enjoy! 🙂

Healthy Veggie and Egg Stir Fry

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This stuff makes the BEST breakfast ever!!!  It is so yummy and has an enormous amount of vitamins and minerals.  Of course, as I’ve mentioned (or gone on and on about) before, the eggs in this are fantastic for you.

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Not only do the eggs in this provide all these great things, but it also gives this dish a great punch of protein to keep you satisfied right up until lunchtime!  The veggies in this provide even more nutrition!

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Whoa, baby!  I don’t even think it’s possible to cram in any more nutrition!  See why this would make such a great start to your day?  This is my go to breakfast right now!  Also, it’s really easy to make, and that’s always a HUGE plus!

HEALTHY VEGGIE AND EGG STIR FRY

Ingredients: makes 2 servings

  • 1 cup chopped carrots
  • 1 cup shredded turnip
  • 1 cup chopped red onion
  • 2-3 cups chopped arugula
  • 1 Tbsp. olive oil or coconut oil
  • 2 eggs
  • 2 egg whites
  • 1/4 tsp. garlic granules
  • sea salt, to taste
  • Plain greek yogurt, for topping (optional)

Directions

1.) Prepare all of your veggies.

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2.) Heat the oil in a large frying pan over medium/high heat.  Add the onion and carrots, and cook for about 8 minutes, stirring often.

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3.) While the carrots and onion are cooking, place the eggs and egg whites in a small bowl, and whisk till frothy.  Set aside.

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4.) Add the shredded turnip to the frying pan, and cook for an additional 2-3 minutes.

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5.) Add the arugula, whisked eggs, garlic granules, and sea salt.  Stir to combine.  Cook until the arugula is wilted, and the egg is cooked.

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6.) Transfer to plates, and top with a dollop of plain greek yogurt, if desired, to serve.

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YUM!  Enjoy! 🙂

 

Magic Chicken Soup

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Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.

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Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!

MAGIC CHICKEN SOUP

Ingredients:

  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 4+ garlic cloves, minced (the more the better if you’re under the weather)
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil

Directions

1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.

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2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.

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3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.

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4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.

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5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!

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Ahhh, a big bowl of hug!  Enjoy! 🙂

Red Cabbage Cooked Salad

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Oh red cabbage, you are so delicious and so good for me, but why can’t you just be more photogenic?  This red cabbage cooked salad is extremely delicious, and beyond good for you, but for the life of me, I couldn’t get a very good picture of it!

Some of the health benefits of red cabbage are outlined in the following pin.

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As you can see, there is no doubt that this vegetable is filled with nutrition!  This salad blend the perfect ingredients to give you a delicious sweet tang type of a flavor – super YUMMY!  It makes for a perfect side dish with dinner or for a light lunch.

RED CABBAGE COOKED SALAD

Ingredients – makes 2 servings

  • 1/2 head of red cabbage, washed and shredded
  • 1 apple, washed, cored, and shredded
  • 1/2 small red onion, finely chopped.
  • 1/4 tsp. garlic powder
  • 1-2 Tbsp. Apple cider vinegar
  • 1 Tbsp. Olive oil
  • pinch of stevia
  • sea salt, to taste

Directions

1.) Prepare your cabbage, apple, and onion as described.

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2.)  Heat the olive oil in a large frying pan over medium heat.  Add the onion and cook for about 3 minutes.

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3.) Add the cabbage, apple, garlic powder, apple cider vinegar, and stevia.  Cook for about 7-10 minutes.

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4.) Transfer to a plate and season with sea salt.

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Okay, so the picture isn’t fantastic, but seriously, try this – you will LOVE it!  Enjoy! 🙂

Broccoli Spinach Soup

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This might be one of the healthiest soups ever!  Not to mention, it is so so yummy!!!  And let’s face it, that’s what we’re looking for!  I was trying to figure out what to make for lunch yesterday, so I looked in the refrigerator and found some onions, broccoli, and spinach.  Can you say super foods?!?  Check out these pins that contain some of the health benefits of each of these super-good-for-you  veggies!

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WOW!  That’s a TON of health benefits in just three simple vegetables!  Considering these are the three main ingredients of this soup, you can see how good it is for you!  I beefed it up a bit with some goat cheese, garlic, and sea salt to create a delicious and filling lunch!  It was perfect!

BROCCOLI AND SPINACH SOUP

Ingredients

  • 1/2 large red onion, chopped
  • 1 Tbsp. olive oil
  • 5 cups broccoli florets
  • 3-4 cups baby spinach
  • 2-3 oz. soft goat cheese, plus some for garnish
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt, plus more to taste
  • parsley for garnish

Directions

1.) Heat the olive oil over medium heat in a large pot.  Add the onions and cook for 5 minutes.  Add the broccoli.  Stir, and then fill the pot with enough water to cover the broccoli.

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2.) Bring the pot to a boil, reduce heat and simmer until the broccoli is tender/soft (about 15 minutes.  Add the spinach and allow to wilt completely.

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3.) Remove from heat, and measure out 1 cup of the water you cooked the vegetables in.  Set aside.  Drain the vegetables using a strainer.

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4.) In a food processor, add the drained vegetables, goat cheese, garlic granules, sea salt, and the cup of water you set aside.  Process on high until completely smooth.

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5.) Transfer to bowls, and garnish with some parsley and crumbled goat cheese.

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Delicious and so so so nutritious!  Enjoy! 🙂