- Aprox. 5 cups Yellow Onions (4-5 Medium onions)
- 3 cloves of Garlic
- 1/4 cup Balsamic Vinegar
- 1/2 cup Aminos (or 1/3 cup soy sauce)
- 1 Tbsp Savory Seasoning
- 1 tsp Thyme
- 10 cups water or broth
- Roughly chop onions. Saute over medium heat until soft.
- Add garlic and a pinch of salt. Keep sauteing until onions are translucent.
- Mix in balsamic vinegar and aminos. Cook for 5-10 minutes to thicken.
- Add savory, thyme, and water/broth.
- Cook over medium low for a minimum of 45 minutes. BUT, it really tastes best when cooked for 2.5-3 hours. The longer you let the soup cook, the better it tastes. Time is the best thing for this soup.
Serves 4-6 people
I strongly suggest using aminos rather than soy sauce in this recipe. Aminos are liquid amino acids taken generally from soy or coconuts. It makes a richer, meatier sauce. Side bonus it is lower in sodium and naturally gluten free.
We love this recipe. Serve with a crusty piece of bread, or even a (vegan) grilled cheese. It also makes a great onion gravy that we love to eat over mashed potatoes. You can find that recipe below:
- Warm up left over soup over medium heat.
- In a separate dish add 1-2 tablespoons of arrowroot powder or pure corn starch to 1/4 cup of soup to make a slurry. Whisk until smooth.
- Add the slurry to the rest of the left over soup.
- Heat until thickened.
I hope you enjoy this recipe. Love, Liv
- 1 medium sweet potato
- 1 medium onion
- 1 can diced chilies
- 1/2 cup quinoa
- 1.5 cups water
- 1 tbsp. taco seasoning
- 1/2 jar of your favorite salsa
- Chop onion and sweet potato. Saute over medium heat for 5 minutes
- Add diced chilies, and quinoa. Cook for 2 minutes.
- Add water, taco seasoning, and salsa. Cook until quinoa is tender.
- Top with your favorite taco toppings.
This recipe makes perfect tacos, quesadillas, nachos, or just on its own. Enjoy this simple dinner!
I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.
Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.
- Spaghetti Squash
- Red Bell Pepper
- Yellow Bell Pepper
- 3 tbsp coconut aminos (or a clean soy sauce)
- 1/2 tsp agave nectar
- 1/2 tsp chili paste
- 1/2 tsp ginger
- 1 1/2 tbsp creamy peanut butter
- 1/4 tsp red pepper flakes (omit if you want non-spicy)
- Preheat oven to 400 degrees.
- Roast spaghetti squash for 45-55 minutes or until fork tender.
- Mice garlic. Dice carrots, peppers, onion, and peas.
- Over Medium-High heat, saute vegetables for 5-7 minutes.
- Pull spaghetti squash out of oven, mix in vegetables and dressing.
This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!
Another snow storm, another soup. We are preparing for life to get shut down again this weekend as more snow get dumped on us here in Wisconsin. Whenever the weather starts to look gloomy, I start to crave soup. Because we have a record breaking year of snow fall, we have been eating soup by the gallon. I have for you a Sweet Potato Curry Soup. It is sure to fill you up, and warm your soul.
This recipe is SO easy. It is perfect for a week night meal. You dump everything in a pot, and wait about 30 minutes. I love recipes you put in one big container, let it hang out while you get homework with the kids done or a quick load of laundry, and BAM! Dinner is ready. Plus, everything is in one pot, so clean up is a breeze!
- 2 large garlic cloves
- 2 large sweet potatoes
- 5 medium yellow potatoes
- 2 medium yellow onions
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 tsp curry powder
- 1 1/2 tsp chili powder
- Pinch of red pepper flakes
- 2 bay leaves
- salt and pepper
- 8 cups vegetable broth
- Place 1 tablespoon of coconut oil in a large stock pot over low heat.
- Add two minced cloves of garlic.
- Roughly chop: sweet potatoes, yellow potatoes, and onion into cubes. Add to the stock pot.
- Raise heat to medium. Stir frequently for 5-10 minutes, or until the onions start to release their juices.
- Add 8 cups of vegetable broth. 2 tsp curry, 1 1/2 tsp chili powder, pinch of red pepper flakes, 2 bay leaves, salt and pepper.
- Simmer for 20 minutes, or until potatoes are fork tender, and reduce to medium low heat.
- Roughly chop red, yellow, and orange bell peppers into 1/2 pieces. Add to soup.
- Simmer for 10-15 more minutes.
- Remove Bay Leaves, and Enjoy!
You can top with coconut cream at the last second to tone down the heat if needed.
This is a new household favorite-I hope you enjoy it as much as we do!
I am going to give you a super simple pasta salad recipe here. It is perfect for any potluck, family gathering. Plus, it is so simple. The homemade dressing is a basic Italian dressing seasoning. I was looking in the store at ingredients in most Italian dressings, and they contain everything from processed sugar to dyes. WHY?! So, if you want to ditch the processed ingredients, this will be your new favorite dressing.
For my pasta salads, I use an organic rigatoni pasta. I think the dressing coats the noodles best, and it has the best noodle-vegetable ratio.
- 2 cloves minced garlic
- 1/8 tsp paprika or turmeric
- 1/2 tbsp Italian Herbs (or 1/4 tsp of each: basil, marjoram, oregano 1/8 tsp of each: rosemary, thyme)
- zest from one lemon
- juice from 1 lemon
- 2 tbsp vinegar (balsamic, apple cider, white, really any vinegar works here)
- 1/4 cup olive oil
And get creative with your Vegetables, throw whatever you have in the fridge in with the pasta. All of the measurements are for 1 box of pasta worth of noodles. I prefer the vegetables to be dices in about 1/2 inch cubes
- 1 red bell pepper
- 7-8 cherry tomatoes
- 1/2 cucumber
- 1 head of broccoli
- 1 bag snap peas
- 1 avocado
- 1 bunch asparagus
- 1 box rigatoni pasta (or gluten free pasta)
You really cannot mess up this recipe. It is perfect to use up left over vegetables, or to have a fresh side salad for dinner. I hope you love the dressing!
I am not going to lie, I did not plan on posting this recipe. There was a recent potluck I needed to bring a finger food to pass. So, I just threw a bunch of ingredients into a food processor, prayed over it, and it turned out amazing! Long story short, I knew I wanted to share the recipe with all of you. You probably have everything you need in your pantry right now.
Disclaimer. I used canned carrots. I NEVER BUY CANNED CARROTS. One day, I was cleaning deep in the back of my cabinet where we have our cans, and back in Narnia, I found a can of carrots. I had no idea how to eat them. Basically, they are mush anyways; so, I decided to make them into hummus. It is super easy, next time I will probably roast fresh carrots. But hey, go with what you have.
- 1 can chickpeas
- 1/2 cup chickpea liquid
- 5 cloves garlic
- 1 1/2 cup sliced carrots (or 1 can)
- Turmeric (2 drops essential oil or 1 tsp)
- Lemon (5 drops essential oil or you can use the juice from 1 lemon)
- Pinch of Crushed Red Pepper
- Salt and Pepper
- Roast carrots and garlic at 400 degrees until they are fork tender. (15-20 minutes) Watch and make sure the garlic does not burn
- Strain chickpeas, keep the liquid
- Put roasted carrots, garlic, chickpeas, turmeric, lemon, 1/2 cup of chickpea liquid, crushed red pepper flakes, salt, and pepper into a food processor
- Blend until creamy. You may need some extra liquid if you need it
- Garnish with red pepper flakes
Try not to eat it all in one sitting, but I totally understand if you do.
People. It is cold out. I am over this polar vortex. It has been colder in Wisconsin over the past few days than it has been in Antarctica. You read that right. Colder than the place that has snow year round. I think people live here because they are frozen to the ground, and cannot leave. I need a warm an sunny beach vacation, because I am not about this cold life.
Since, we are all frozen, and cannot leave our houses; I have been making lots and lots and lots of soup to keep warm. This is one of those everything-but-the-kitchen-sink creations, and is sure to warm you up. Plus, it is super easy to dump everything in, let it simmer, and in 30-45 minutes you have dinner. YAY!
- 1 large sweet potato
- 1 small butternut squash
- 1 large yellow onion
- 4 cloves of garlic
- 8 cups vegetable stock
- 1 can black beans
- 1 1/2 tbsp herbs de province
- 2 tsp each: rosemary, basil, tumeric, marjoram (or 1 drop of essential oil if you have them)
- salt and pepper
- Optional: 1 cup quinoa
- Place a large soup pot over medium heat
- Add sweet potato, squash, onion, garlic, quinoa, salt, pepper, and vegetable stock
- Let simmer until the sweet potatoes and squash are fork tender
- Add herbs, black beans, and kale. Simmer for 10-15 more minutes
It is perfect for a busy weeknight dinner, or a make ahead meal to eat throughout the week. This soup is hearty, and keeps you full. Plus it tastes delicious.
Stay warm, and send me warm thoughts!
It is that cold time of year again where all I want to eat is soup. I love the warmth and comfort every bowl of soup has. It is like drinking a hug. With the long cold nights, this roasted pumpkin soup is sure to warm your tummy. Plus, it is dairy, egg, and gluten free. So, your warm tummy will also be a happy tummy.
Let’s get started by talking about pumpkins. I choose two smaller pumpkins. I used a Wee-Be-Little, and a Sweet Sugar Pie. I wanted the sweetness of the pumpkin to be accented in the soup without adding sugar. The benefit of using a Wee-Be-Little is because they are small, and perfect for roasting. They are meaty for their size, and really help drive the pumpkin flavor home in the soup.
You could use canned pumpkin, but you will loose out on most of that fresh flavor. I love roasting pumpkin, and keeping it in the freezer for the next time I need to add a burst of flavor to a soup, pasta sauce, or just wanting some good old fashioned pumpkin pie.
I am not going to lie, this soup is so easy. You can basically dump anything in your fridge, and it will add amazing flavor. If you are missing any of the ingredients, you can leave them out, and try them next time. I used carrots and apples in this recipe because I needed to use them up before they went bad. If you don’t have them, no worries. you will still have an amazing flavorful soup. You will need an immersion blender or just a regular stand blender for this recipe. Nothing beats the silky texture of a beautifully blended hearty soup.
- 2 small 2-3 pound pumpkins (this will give about 5 cups)
- 1 large white onion
- 3 cloves of garlic
- 1 1/2 inches of grated ginger (or 1 1/4 tsp dried ground ginger)
- 2 cups chopped carrots
- 2 hearty apples (I used granny smith)
- 1 jalapeno
- 2 cans full fat coconut milk
- 2 cups veggie broth
- 1 tsp clove
- 1 tbsp cumin
- 1 tsp crushed red pepper flakes
- 1/2 tsp cayenne
- salt and pepper
- 1/2 the pumpkins, and remove seeds (Save the seeds for later as a garnish, or amazing snack). With the varieties I used, the skin was so thick, I scooped the pumpkin out with no issues. Other varieties, you might have to peel before putting them in the oven. Place in a 450 degree oven until fork tender (it took about 45 minutes for my pumpkins to get there).
- Chop the onion, garlic, ginger, and jalapeno (remove ribs and seeds if you want a milder soup). Place in a large pot over medium heat. Cook for 5-10 minutes
- Add chopped carrots and apples. Allow the onions to finish cooking all the way through.
- Add veggie stock, coconut milk, and coconut cream. Cover and let simmer for 20 minutes.
- By this time, your pumpkins should be almost done roasting. Scoop out the flesh, and add to your simmering soup.
- Add clove, cumin, red pepper flakes, cayenne, salt, and pepper.
- Blend soup until it is smooth and silky.
- Return to heat for 15-20 minutes.
- Garnish with pumpkin seeds (chopped fresh apple or pomegranate seeds would make an amazing garnish as well).
I love making large batches of soup. You can freeze leftovers. Or my favorite way is to make it into a pasta sauce for later in the week. Because this soup is thicker, you can add it to your favorite noodle, or ravioli. If you want a thicker sauce you can add some arrowroot powder. Start with a teaspoon, and go from there.
I hope you enjoy this soup as much as we do!
Guys, I love chili. Maybe a little too much. It is warming to the soul. And when you live in Wisconsin, you can eat it year round because winter never ends here. We are in the middle of a blizzard here in Wisconsin. Yes, you read that right. Blizzard in the middle of April.
I love this Chili because you can set it, and forget it. Plus, it makes a large batch. So, you can freeze the left overs for an easy meal another night.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours and 10 minutes
- Serves: 8-10
I used all 15 ounce cans for the beans
- 2 cans kidney beans
- 1 can navy beans
- 1 can great northern beans
- 1 can black beans
- 1 can cannellini beans
- 1 can red beans
- 2 (15 oz.) cans tomato sauce
- 1 (28 oz.) can crushed tomatoes
- 28 oz. water or vegetable broth
- 6 oz. tomato paste
- 1 10 oz. bag organic frozen corn
- 3 cloves minced garlic
- 1 large jalapeno diced
- 1 medium chopped onion
- 3 tbsp. organic chili powder
- 1 tbsp. red pepper flakes
- 1 tsp. Italian seasoning
- 3 Bay leaves (REMOVE LATER)
- 1 tsp. cumin
This is my favorite part:
- Combine all ingredients.
- Cook on high for 5 hours (low 9 hours)
So. SIMPLE. I love recipes that you can just set and go. You can serve the chili over some quinoa or noodles. I love to top with a squeeze of fresh lime juice. Or you can add your favorite hamburger alternative too keep the meat lover in your life satisfied.
Guys! Spring is here. Unless you live in Wisconsin, where we get 12 inches of snow in April. Either way, you are wanting some spring flavors in your life-this is an amazing recipe.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total Time: 35 minutes
- Serves: 6-8
- 1 cup Quinoa
- 1 bunch Asparagus
- 1 medium Cucumber
- 1 bag Frozen Peas
- 6-8 sliced Radishes
- 1/2 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- Zest of One Lemon
- Juice of One Lemon
- 2 tbsp. Stone Ground Mustard
- 1 tbsp. Dijon Mustard
- 1/2 tbsp. Chopped Tarragon
- 1 Shallot
- Salt and Pepper to taste
- Rinse and strain quinoa.
- Combine 1 cup quinoa with 2 cups water. Simmer for 12-15 minutes
- Remove from heat and add frozen peas.
- Set aside and cool for 10 minutes
- Combine in a small bowl olive oil, vinegar, lemon zest, lemon juice, stone ground mustard, Dijon mustard, salt and pepper. Mix
- Add tarragon and shallot.
- Add chopped asparagus, sliced radishes, and sliced cucumber to quinoa.
- Mix dressing and quinoa.
It is a great salad warm or cold! I hope you guys enjoy it as much as I do.