Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!

Quick Refrigerator Pickled Onions & Radishes

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Yield: 2 , 16 oz ball jars of pickled goodness

-1 medium/large red onion, sliced thinly

-5 radishes, sliced thinly

-1 and 3/4 cups warm water

-3/4 cup apple cider vinegar

-3 tablespoons sugar

-2 and a half tsps salt

-a few sprinkles of garlic powder

Slice your onion and radishes and evenly distribute between the two ball jars. In a microwave-safe mixing bowl, add the water. Microwave until warm. Add the vinegar, sugar, salt, and garlic powder. Stir until the sugar and salt have dissolved, and pour the mixture on top of the vegetables until submerged. Let the glasses cool completely, then cover them and place them in the fridge. I let mine sit for a day or so before use, and you can use them for the next few weeks. They’re great on salads, burritos, tacos, and burgers. Enjoy!

Mom’s Broccoli & Oat Soup

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My mom’s been making this soup for our family since we were kids, and we’ve loved it ever since. The creaminess comes from the cooked oats, and it has so much flavor. If you don’t have a handheld blender, a food processor or blender work just fine!

Serves: 4-6

-4 cups broccoli, chopped finely

-1 and 1/4 cups oats

-1, 32 oz box of vegetable stock (or whatever flavor you prefer)

-2 tablespoons olive oil or butter

-2 cloves garlic, minced

-3 tablespoons soy sauce

-1 teaspoon freshly ground pepper

In a large soup pot, add the oil or butter and chopped broccoli. Cook on medium heat until the broccoli is fall-apart tender. Remove from the pot. Add 1 cup of stock and the oats. Once the oats are soft and cooked through, add the broccoli back in, along with the minced garlic & ground pepper. Add another cup of stock and either using a hand-held blender, food processor, or blender, blend until the broccoli/oat mixture is smooth. Add back into the pot with the rest of the stock. Add more water to get your desired consistency, and taste for salt. Add more soy sauce or salt if need be. I like this soup to be fairly thick, so adjust as you prefer!

Curried Cauliflower & Peppers

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I love the meatiness of the cauliflower and the freshness from the cilantro. The curry makes this dish full of flavor without added calories, and the peppers give a nice crunch. As always, super simple to make with a fairly short ingredient list. Give it a try!

Serves: 4

-3 cups cauliflower; chopped into small pieces

-1 red pepper, sliced

-handful of cilantro, chopped

-1 tablespoon chopped garlic

-2 tablespoons vegetable oil

-1 tablespoon curry powder

-2 teaspoons salt

Preheat the oven to 400 degrees. On a large sheet pan, place your chopped cauliflower and toss it with 2 tablespoons olive oil, curry powder, and salt. Bake for 25 minutes until it begins to tenderize, and then add the sliced red pepper and toss the vegetables together. Place back into the oven for another 15 minutes. Once removed from the oven, toss in the chopped garlic and cilantro. Stir, taste for salt, and serve warm. Enjoy!

Asian Cucumber Salad

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This salad is nice and crunchy and packed full of flavor. Hoisin sauce is a thick, pungent sauce that is typically used in Chinese cuisine. It’s typically made from soy sauce, black bean paste, and sweeteners. If you do not have this sauce and don’t want to purchase it, just whisk together soy sauce (gluten free if you choose), and honey. It won’t taste EXACTLY the same but it will be close enough. I didn’t have them in my kitchen, but you can sprinkle sesame seeds on top of the salad when you serve it for a nice presentation! ­čÖé Enjoy! xx

Yield: ~3 cups of salad

-2 large cucumbers, washed & sliced VERY thinly

-1/2 red bell pepper, minced

-1 tsp fresh ginger, minced

-1 glove garlic, minced

-1 large handful of cilantro, chopped finely

-2 tablespoons Hoisin sauce (or 2 tablespoons soy sauce & one tablespoon honey if you don’t have hoisin)

-1/3 cup rice wine vinegar

-1/4 cup sesame oil

-1 tablespoon sugar

In a large bowl, whisk together the Hoisin sauce (or soy sauce mixture), rice wine vinegar, sesame oil, and sugar. Add the ginger, garlic, and cilantro and stir well, then add your vegetables (the cucumber and the red bell pepper). I would let the salad sit for about 30 minutes before serving, so that all of the flavors can soak into the cucumber!

Potato and Corn Salad with Avocado & Sriracha Dressing

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Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!

Serves: 4

-5 medium sized red potatoes, cubed into 1/2 inch pieces

-1 and 1/2 cups frozen corn, thawed

-2 ripe avocados

-1/3 cup vegetable oil

-1 tablespoon sugar

-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference

-1 to 2 tablespoons sriracha, depending on your preference as well

-Juice of 1/2 a lime

-Salt to taste

In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.

In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.

Shredded Brussels Sprouts with Dried Cranberries & Slivered Almonds (Foo Foo Salad)

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Thanks to my friend Courtney, this salad has a fun nickname! I made it for the first time when I had her over for dinner early this Spring. I had never tried it before but it turned out to be a hit. She has made it for kids she babysits for; and even the kids loved it! This salad can be served either warm or at room temperature. It is full of sweet and salty flavor, but still maintains its healthy integrity. Enjoy!

Serves: 4

-1 bag shredded Brussels Sprouts (around 3.5 cups worth)

-2 tablespoons extra virgin olive oil

-1/2 cup dried cranberries

-1/2 cup honey roasted slivered almonds

-2 teaspoons salt

-1 teaspoon pepper

Heat olive oil in a large pan on medium heat. It should take about 30 seconds to heat up effectively, and then add in the shredded Brussels sprouts. Cook the vegetable for 5-7 minutes, or until tender. Stir every minute. Add in the salt, pepper, cranberries, and honey roasted slivered almonds. Stir well so that the ingredients are evenly distributed, and taste for salt & pepper. Adjust as needed.

Pineapple Salsa

IMG_7239This recipe is super simple & delicious. Just mix all of the ingredients together, taste for salt & pepper, and then let sit for about 20 minutes in the fridge before serving. This will give it enough time for the flavors to marry. If you like your salsas a little spicier, you can add minced jalapeno to it (I would say about 1/2 tsp worth for this quantity). I love how this salsa is nice and sweet and has a great texture from the pineapple. Enjoy!

Serves: 4

-1 fresh pineapple (small), cut into small pieces

-1 medium roma tomato, diced

-2 tablespoons minced onion

-2 tablespoons cilantro, minced

-1 teaspoon salt

-pinch of red pepper flakes (optional)