Creamy Cauliflower Soup

This cauliflower soup is creamy and filling. Serve with a fresh salad and call it delish! Takes about 30 minutes start to finish!



 1 head of Cauliflower chopped...
1/2 cup chopped celery
1 sweet onion chopped
2 fresh garlic cloves
1 tbsp olive oil
1 tbsp butter
2 tbsp whole wheat flour
3 1/2 cups of fresh chicken stock
2 bay leaves
1 tbsp fresh thyme chopped
1/2 cup organic half and half (or milk)
1/2 cup fresh shredded sharp cheddar cheese
Bacon and parsley for garnish

1. Warm butter and oil. Add cauliflower, celery, onion and garlic and cook till slightly browned.
2. Add flour and mix with vegetables.
3. Slowly stir in stock, thyme and bay leaves. Bring to a slow boil.
4. Add half and half.
5. Cover and cook for about 15-20 minutes on medium.
6. Optional-with a immersion blender, purée soup in pot.
7. Before serving, whisk in cheese.
8. Top with fresh cooked bacon and chopped fresh parsley.

Peanut Butter and Dark Chocolate Rice Krispie Treats

Did you ever eat these as a child? We did. And they are as good as I remember. (And I don't even care for peanut butter and chocolate concoctions.)

I cleaned up my own version. My children were in heaven and I made myself sick. I will be passing on ALL Halloween candy in leu of these. You should too!!


1/2 cup ALL NATURAL (NO sugar added) peanut butter
3 tbsp organic butter
1/4 cup local honey
3 cups rice cereal
3/4 cup dark chocolate chips
1/2 tbsp organic coconut oil
1 tsp pure vanilla extract

Melt butter, honey and peanut butter. Stir in cereal. Pour in a 8 x 8 greased baking dish (I greased with butter)
With parchment paper, press down on cereal to flatten. Chill.

Melt chocolate with vanilla and oil. Pour onto chilled cereal. Place in fridge to chill longer to cool chocolate before cutting into squares.

The BEST Chili

There's not doubt that chili is a easy thing to make and also a easy thing to mess up! Seasoning packs make it a no brainer but as most pre packaged things, they are filled with unhealthy fillers, sodium and sugar! Speaking of sugar, no need to add that when tomatoes are full of natural sugar! This is pretty basic. But pretty delicious!

1 lb grass feed ground beef

1 onion chopped

3 cloves of fresh garlic

1 small jalapeño chopped (optional but recommended)

2 boxes or cans of organic beans (I suggest kidney and pinto) rinsed and drained

1 large jar or 2 small cans of organic diced tomatoes 

33 oz box of tomato juice

1 tsp oregano

1 1/2 tbsp chili powder

1 tsp cumin

1/2 tsp black pepper

Himalayan salt to taste

1. Brown beef with onions and garlic. Drain fat. 

2. Dump everything else into a large pot and bring to a simmer. Allow to simmer on low for at least 1 hour to get the best flavor! Top with plain Greek yogurt (in place of sour cream), freshly shredded cheese and a little jalapeño for added spice!

Enjoy!

Roasted Vegetable Quinoa Salad

1 cup rinsed and drained quinoa

2 cups water 

3 fresh garlic cloves minced

1 1/2 tbsp olive oil

1 purple onion cut in pieces

3 cups of fresh chopped vegetables of choice (I like to use sweet peppers, asparagus, zucchini, yellow squash, mushrooms)

1 cup halved cherry tomatoes

2 tbsp fresh basil (optional)

1/4 cup feta cheese or goat cheese (optional)

Himalayan salt to taste

1. In a small pan bring water and quinoa to a boil and set aside with lid on top for about 15-20 minutes. Fluff with a fork and allow to cool slightly. 

2. Mix vegetables with onion and garlic. Toss is olive oil and salt and bake at 425 for appox 30-40 minutes. Add cherry tomatoes and cook additional 10 minutes. 

3. Mix together vegetables and liquid from the pan that they roasted in with quinoa. 

4. I prefer mine to cool and serve cold. Top with feta and fresh basil before serving! Add grilled chicken to make it extra filling!

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Philly Cheesesteak Stuffed Peppers

Forgo the bread and get to the GOOD stuff!

3 green peppers halved

2 cups thinly sliced beef

1 large sweet onion thinly sliced

1 pkg mushrooms sliced

1 cup sliced sweet peppers

2 tbsp organic butter

2 tbsp olive oil

2 fresh garlic cloves minced

2 tbsp coconut aminos or Braggs aminos

1/2 cup freshly shreddedProvolone cheese

1. Melt butter and olive oil. Add garlic and beef and brown. 

2. Add onions, mushrooms and sweet peppers. Cook till tender. 

3. Top with aminos and mix well. 

4. Stuff halved peppers with meat mixture. 

5. Grease dish with coconut oil and bake peppers for 30-40 minutes loosely covered. Top with cheese last 5 minutes. 

Enjoy!