This soup is so easy and so good y’all. I whipped it up on a (freezing cold) Monday afternoon and we ate it all week long. Make it, eat it, love it…share it with a friend or neighbor. And when they ask you for the recipe, send them my way! xoxo
6 carrots ( I used a bag of shredded that I had in my fridge )
1 clove garlic
1 large can of diced tomatoes
3 cans white beans ( I used a mix of northern and cannellini )
1 yellow squash
1 container of baby kale ( I used power greens: a kale, chard, spinach blend )
1 box veggie stock
Chop all your veggies to about the same size.
In a dutch oven or heavy bottom pan heat the EVOO then add onions, celery, and carrots until tender. Add the garlic. Cook for two minutes and add the tomatoes and white beans. Simmer for ten minutes. Add the squash, zucchini, and greens. Top with stock and bring to a boil.
Serve hot with S&P to taste. Could garnish with parmesan, pine nuts, and additional greens.
I LOVE BROCCOLI. Not like cold, gross, hard, raw broccoli. But roasted, caramelized, nutty, delicious broccoli. I took my roasted broccoli to the next level and made a super simple, warm salad. Salty and delicious. Measurements aren’t scientific so give it a whirl and add/take away wherever you like.
1 head of broccoli, cleaned and trimmed and chopped into small pieces
S and P
1 tsp coconut sugar (optional)
1 cup of toasted pecan pieces
Dried tart bing cherries (no added sugar)
½ raw red onion
⅓ cup of feta cheese
Cook the chopped broccoli at 350 for thirty-forty minutes with the evoo, salt and pepper and the coconut sugar (it helps everything to caramelize). Very finely chop the half of a red onion. After the broccoli is done and cooled enough to touch (but still warm), chop it into tiny pieces. Throw in a bowl and add the toasted pecans, raw red onion (leave it out if you don’t like it but I love the crunch!), cherries, feta and a squeeze of fresh lemon. Ready to eat!
Slice the zucchini into long sticks and place into a large ziplock bag. Add the salt, pepper, red pepper flakes, zest and juice from the lemon, and the EVOO. Let it hang out for 20-30 minutes on the counter. Any longer than that throw it in the fridge. Grill for about 15 minutes turning once. We like them pretty charred, but take them off whenever they look good to you
If you don’t feel like firing up the grill, you can roast these sticks in a 350 degree oven for about thirty minutes turning once.
So as you know, a lot of our ‘recipes’ are not super complicated (shocking, I’m sure). Then what are they? Easy, delicious, clean, healthy and quick! It’s the way that we like to eat and what we find to be realistic when it comes to feeding our families.
Douglas and I eat sweet potato oven fries/wedges/rounds like…all the time. And they’re great. Sometimes I add onion powder or cumin, paprika and garlic salt, whatever I have. Well tonight I wanted something different so I created this little number below.
I don’t like working with raw sweet potatoes because they are so HARD. I am always afraid that I am going to slice my finger (arm) off. So I boil them in a large pot of water for about thirty minutes until tender, but not too soft/mushy. Test with a fork and the fork should slide in.
When they’re tender to the fork, turn off the stove, and dump out the water. Let the potatoes cool enough that you can work with them.
Turn your oven on to 350 degrees.
Place parchment paper or foil over a cookie sheet. Halve each potato long ways and scoop out the soft sweet potato-y flesh and put into a mixing bowl. Do this with each half then line up the skins on your cookie sheet. In the bowl, add the local honey, coconut oil, pumpkin pie seasoning (we like a lot), and a dash of salt. Mush and mash until creamy. Scoop the seasoned flesh back into the skins. Top with a sprinkle of coconut sugar and put in the oven. Bake for ten minutes.
Add the toasted almond slices to the top with one more sprinkle of pumpkin pie seasoning. Enjoy as a side dish to dinner (we ate them with grilled zucchini and grilled chicken), dessert, breakfast, snack, or lunch!
This recipe serves four. We saved two and ate the next night for dessert!