This is my go to meal when I’m busy at home and it’s lunch time. It is my version of comfort food-warm, creamy, and not super filling. I always have on hand the ingredients which is a huge bonus too. Even though it takes about an hour to prepare, very little of that time requires me to be present, which again, on a busy day can be very important!
Creamy Celery Soup
- 3 cups chicken broth
- 8 talks of celery, cut into chunks
- 1/2 medium purple onion, cut into chunks
- 2 cloves garlic, peeled
- 1 teaspoon pepper
- 1 teaspoon Seaweed Gomasio (can substitute ground sea salt to taste)
- 1 cup coconut milk
- 1 avocado
- 1 tablespoon olive oil
- zest of 1 lemon
- In a medium saucepan, combine the chicken broth, celery, onion, garlic, and spices.
- Bring to a boil, and then cover and let simmer on low for 1 hour.
- While the celery mixture is simmering, combine the coconut milk, avocado, olive oil, and lemon zest in the Vitamix or other blender.
- After 1 hour, carefully add the celery mixture to the Vitamix.
- Cover and blend on low for 10 seconds and then move to high for 1 minute.
- Serve warm.
I came across this brussel sprouts recipe in a recent Whole Living magazine. I am a huge fan of brussel sprouts but have only experimented with a couple of different ways to prepare them. When I found this recipe, I knew I had to try it because first, I always have the ingredients required (big incentive!), and second, I was curious to see if the sweet taste of the caramelized grapes and walnuts would be appealing enough to my family that they would eat brussel sprouts. Sure enough it was easy, different, and did not disappoint!
Roasted Brussel Sprouts with Grapes and Walnuts
- 24 oz brussel sprouts halved or quartered (about 8 cups)
- 24 oz purple grapes halved (about 4 cups)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons fresh thyme
- Coarse salt and freshly ground pepper
- 2 tsp balsamic vinegar (I used a fig balsamic)
- 1/2 cup walnuts, toasted and coarsely chopped
Preheat oven to 450 degrees. On a parchment lined rimmed baking sheet, toss brussel sprouts and grapes with oil, vinegar, and thyme. Season with salt and pepper. Roast until caramelized and tender, about 20 minutes. Toss in walnuts. Enjoy!Read More
The morning after Thanksgiving, I woke up thinking about the sweet potatoes we enjoyed the day before. I decided to try a sweet potato smoothie by placing my left over candied sweet potatoes in my Vitamix with a cup of almond milk. It was so completely delicious!
I have since recreated the same smoothie without using Thanksgiving leftovers, so I can enjoy this treat year round. Because sweet potatoes are one of my favorite foods, I always have a few steamed ones in my fridge to use in recipes or to just eat for a snack. I was able to easily pull one out in the morning for my smoothie.
Candied Sweet Potato Smoothie
- 1 cup almond milk
- 1 steamed sweet potato, chilled
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon ground cloves
- 1 handful of pecans
Combine all ingredients in a Vitamix or other blender. Blend for 30 seconds. Enjoy!Read More
Sweet potatoes are one of my very favorite foods. Besides being a beautiful color when cooked, they are also a very healthy energy source and packed full of nutrients. I have such fond memories of Thanksgivings with the most delicious and rich candied yams, made with butter, brown sugar, and of course lots of browned marshmallows on top. This year, I decided to try a bit healthier version of my favorite treat. It hit the spot for me and my family, and I hope you enjoy it too!
Candied Sweet Potatoes
- 10 medium sweet potatoes, peeled and cut into cubes
- 1/3 cup mild olive oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 cup chopped pecans
Preheat the oven to 350 degrees. Mix all the above ingredients together in a large bowl. Spoon mixture into a 9×13 baking dish. Bake covered at 350 degrees for 45 minutes to an hour or until the sweet potatoes are soft. When serving, spoon the sweet sauce at the bottom over the sweet potatoes. Enjoy!Read More
Apple Pie Brown Rice Porridge
On mornings when I plan to make this porridge, I actually look forward to waking up. The smell of the apples baking make getting out of my warm bed worth it. I hope you like this comforting breakfast recipe as much as I do!
Apple Pie Brown Rice Porridge
- 1/2 cup prepared brown rice
- 1 diced apple (I used a honeycrisp.)
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- Drizzle of walnut oil
- Cinnamon, nutmeg, and ginger to taste
- Preheat oven to 350 degrees
1. Mix together brown rice, apple, raisins, walnuts, and walnut oil.
2. Sprinkle with cinnamon, nutmeg, and ginger to taste.
3. Bake at 350 covered for 30-40 minutes until the apples are soft.
4. Drizzle with honey if desired.
5. Makes one serving.Read More