Grilled Cheese Fire Roasted Tomato Soup

Who doesn't love a grilled cheese sandwich with tomato soup? So why not eat them combined as one!!

I made this recipe so super simple I am kind of embarrassed about the un-culinary skills it lacks. I hate to say that I didn't fire roast the tomatoes myself, intricately pull the peels off, saute' my garlic, and home make my croutons. Not in this recipe. I was looking for something extremely quick to whip up because I didn't have much time before I rushed off to yoga and this was perfect! So if you are looking for a quick soup recipe, this is the go to!


Grilled Cheese Fire Roasted Tomato Soup
2 Servings

Ingredients:

1 Can of Fire Roasted Tomatoes Diced--Hunts Fire Roasted Tomatoes Diced is a good choice..it's all natural
1 Tbls Parmesan Cheese or Nutritional Yeast
1 tsp Basil-if you have fresh opt for fresh
1/4 Cup Onion
1 tsp Minced Garlic
1 Tbls Balsamic Vinegar
pinch of Cayenne-optional
1 Tbls Flax Seed- optional

2 Slices Mozzarella Cheese or Soy Cheese Slices
2 Slices Whole Wheat Bread/Sour Dough/ or Rye --Toasted
1 Tbls Butter- I love Brummel and Brown- If you are looking for a yummy vegan butter try Earth Balance

Directions:

Preheat oven to 350 Degrees

Place the first 8 ingredients in a food processor and blend

Pour soup into two glass mugs or small glass bowls

Butter one side of each slice of toast and place butter side down on top of soup. You might have to break the bread up a little to fit in mug.
Top the bread with mozzarella cheese

*A second vegan option: butter both sides of toast and don't use the soy cheese on top.

Bake for 15-20 minutes--watch your cheese and make sure it doesn't burn

White Beans and Cabbage

I made this recipes many times out of a wonderful cook book called Super Natural Every Day by Heidi Swanson. Heidi also has her own blog called 101cookbooks. This recipe burst with many flavors and is always a must make. The crisp potatoes with the soft white beans go well together. I hope you enjoy this recipe as much as I do. If you get a chance pick up Heidi Swanson's cookbook.

White Beans and Cabbage 

2 tablespoon extra-virgin olive oil

3 medium potatoes unpeeled, scrubbed, and cut into tiny cubes

Fine-grain sea salt

1 large shallot, thinly sliced

1 can white beans

3 cups very fine shredded green cabbage

A bit of freshly grated Parmesan cheese- vegan option use nutritional yeast

Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and big pinch of salt. Toss, cover and cook until the potatoes are cook through, 5-8 minutes. Be sure to scrape the pan and toss potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dust with Parmesan or nutritional yeast.  

Happy Fall!

I love fall so much! It is my favorite season of all. The weather is comfortable, the scenery is so beautiful, the harvest is in full swing with grapes, pumpkins, & apples, Starbucks has brought backs its Pumpkin Spice Latte', you can pull out that favorite sweater, and the feel of family and comfort is in the air. Oh, and we can't forget Halloween. My son is loving Halloween this year, so it is making for a fun experience.

Almond Pumpkin Butter Spread


So easy; So yummy; So good for you!

This recipe is a single serving recipe. I love to top this on a rice cake or even a bagel would be amazing...maybe an apple cinnamon. mmmmm!


2 TBLS of Pumpkin Puree
1 TBLS Almond Butter
Sweetener- I use one packet of Stevia--If you don't like Stevia add 1 tsp of maple syrup

Mix together and enjoy!

This second recipe is for all you pumpkin pie lovers.
I am a toast and rice cake eater, so I always love new ways to spruce it up.
Also, try mixing this with your morning oatmeal!

Pumpkin Pie Spread

1 Serving

2 TBLS of Pumpkin Puree

1 TBLS Nut Butter

*Sweetener- Stevia or 1 tsp Maple Syrup

1 tsp Cinnamon

Pinch of Nutmeg

1/2 tsp Vanilla Extract

Mix together and top on whatever your heart desires.

Happy Fall Everyone!

~K

Quick Green Curry

Quick Green Curry 

2 Tablespoon Olive Oil or Coconut Oil

1/2 chopped Yellow Onion

2 clove chopped Garlic

1 Tablespoon Red or Green Curry Paste

1 cup Light or Regular Coconut Milk

1 Green, yellow, or orange Pepper

1 cup Peas

1/2 Block Tofu

dash of salt and pepper (use more salt for your taste)

optional: 1 teaspoon Cayenne Pepper

Heat oil in a large pot on medium-high. Add onion and garlic. Wait until onions are translucent. In a small bowl mix curry paste with 2 tablespoons coconut milk. Add green peppers, peas, and curry paste to pot. Cook for 5 minutes. Next add the rest of the coconut milk, tofu, salt, and pepper (optional: cayenne pepper) to pot. Cook for additional 5 minutes. 

Note: This goes good with cooked rice or soba noodles. 

Enjoy!

~D

McDonalds Anyone?

Shared from mindbodygreen.com

French Toast Sticks

Even if you are not a vegan you should definitely give these a try! The eggs in these french toast sticks are replaced with flaxseed. By doing this you eliminate the cholesterol that eggs contain and gain omega-3's.

Vegan French Toast Sticks

3 Slices of Whole Grain Bread
1/2 Cup Soy or Almond Milk
1 TBLS Flaxseed
1 1/2 tsp Cinnamon
pinch Nutmeg
1 tsp Vanilla Extract

* If you want to try something fun and make your french toast sticks even better--add 1/2 tsp of Cocoa Powder with your mixture.

Directions:

Preheat grittle on medium high heat

Cut bread in 1/3 or 1/2 slices depending on the size of your bread

Whisk together non-dairy milk, flaxseed, cinnamon, nutmeg, & vanilla

Dip both sides of the bread sticks into mixture and place on grittle
Cook until brown on both sides

Top with butter and maple syrup and then Enjoy!
Or try with my peanut butter banana spread or pumpkin butter spread as a french toast sandwich!

~K

Sweet and Savory Green Beans

Sweet and Savory Green Beans

1 Tablespoon Olive Oil
1/4 Chopped Yellow Onion
1 Clove Garlic
1/2 Lb Fresh Green Beans
1/4 Chopped Walnuts
1 teaspoon honey
Dash of Salt and Pepper

Heat olive oil in large skillet. Add onions and garlic. Wait until the onions turn translucent. Next add green beans, walnuts, honey, salt, and pepper. Cook for about 10-15 minutes until the greens beans are al dente.

Enjoy!

~D

Peanut Butter Banana Spread

Ever have a banana that looks like this, but you just don't feel like going through the hassle of making banana bread and feel really guilty about just tossing it?

I am a peanut butter fanatic!! When I see peanut butter I have to take a bite.... it is my weak spot. This spread is so yummy and so super easy to make. The possibilities of what you can do with it are endless.

Peanut Butter Banana Spread

1 Very Ripe Banana
1-2 TBLS Peanut Butter

Directions:
Mash your banana...this should take very little effort because it is almost mush

Add your peanut butter...

                                                                                                                   Mix together

If you are feeling like a chocolaty treat add 1 tsp of cocoa powder. Try using dark chocolate cocoa powder. By doing this you'll be adding antioxidants on top of the pros of banana's and peanut butter.

Ideas for your spread:
As a Sandwich
On Toast
In the middle or on top of a waffle or pancake
Topped on a muffin
Dip for Graham Crackers, Apples, Celery, Carrots
....just eat it plain!

And lastly, one of my favorite grilled sandwiches ever:
Grilled Peanut Butter and Banana Sandwich
Butter some whole grain bread, slab your spread in the middle, and grill it. Viola! So Delicious and So YUMMY!

Enjoy!
~K

Yummy Party

We hosted a Yummy Tasting Party last weekend and we all had a really good time. Keep an eye out for more tasting parties to come. We are thinking our next tasting might be a sampling of Thanksgiving items....what do you think? Let us know. We'd love to hear from you and hear your ideas!

                           

Sweet Potato Hummus

                                1 Can Chickpeas

                                1/2 Lemon Juiced

                                1 Cup Sweet Potate Puree

                                1 tsp Cumin

                                1 Clove Garlic

                                Pinch Cayenne

                                Pinch Salt

                                        Place all ingredients in a food processor and combine till creamy.

Thyme Popcorn

                                Air Popped Popcorn

                                1 Tbls Thyme

                                1 Pinch of Salt

                                2 Tbls Nutritional Yeast or Parmesean Cheese

                                1/2 Peanuts

                                1 cup Pretzels

Crispy Tofu Broccoli Salad

Broccoli Salad

2 Tablespoon Olive Oil
2 Tablespoon Soy sauce or Braggs
1/2 Block Tofu
2 Cups Stemmed Broccoli
1 Can Garbanzo Beans
1 Tablespoon chopped Sundried Tomatoes
1 Lemon Zest
1 Tablespoon chopped Fresh or Dry Cilantro
Dash salt or more to your taste

Combine olive oil and soy sauce/Braggs in a bowl. Slice tofu into thin strips. Place tofu in with combined olive oil and soy sauce/Braggs. Toss around and let set for 5 minutes. Next heat up skillet medium-high heat and place tofu in a single layer in skillet. Save left over olive oil mixture. Cook each side for 2-3 minutes until crisp. Take tofu out of pan and place aside. Pour left over olive oil mixture in skillet. Add broccoli and cover for 5 minutes. Next uncover skillet and add garbanzo beans for 3 minutes. Toss broccoli in a large bowl with sundried tomatoes, lemon zest, cilantro, and salt. Serve right away.

This recipe is also good cold.


Enjoy!

~D

Sweet Oatmeal Bake

So yummy. So easy. So few ingredients!

For my birthday I wanted to make myself something that was sweet, but had a healthy benefit for me as well. I think I hit this one right on the nose. My recipe has four main ingredients. All of the ingredients are beneficial to a good health.

Oats- high in fiber, therefore filling your belly

Banana's- high in potassium and good on your digestive system

Carrots- lower your risk of cancer, great for your eyes of course, lower your risk of heart desease, and they help nourish your skin

Dates- provides you with energy, a great fiber source, iron source, rich in vitamins: calcium, manganese, copper, and magnesium


Ingredients:

4 Cups of Oatmeal
6 Banana's
2 Carrots Shredded
1 Cup of pitted Dates
1.5 TBLS Cinnamon
1 TBLS Vanilla Extract

Directions:

In a large bowl mash banana's.

Stir in Vanilla and Cinnamon

Add oats and stir to combine

Add shredded carrots and stir to combine

Place ingredients in a 8x8 baking dish

Bake 300 degrees for 40 minutes

In a saucepan add dates and .5 cup of water and cook down on low heat for 30 minutes.

Place dates in a food processor and blend till creamy.

Place the date mixture over the top of cooled oatmeal. Cut into equal squares.

Enjoy as a nice healthy snack or dessert!

~K

Spicy Pumpkin Chili

Let's face it. Chili never looks good, but it's all in the taste.

Spicy Pumpkin Chili

1 Tablespoon Olive Oil

1 Small Chopped Onion

1 Cup chopped Carrots 

2 Chopped Clove Garlic 

2 Tablespoon Chili Powder

1 teaspoon Cayenne Powder

1 teaspoon Salt

1/2 teaspoon Cinnamon 

1 Can Fire Roasted Tomatoes  

1 Cup Pumpkin Puree 

1 Can Pinto Beans

2 Cups Water

Heat olive oil in large pot on medium-low heat. Add onions, carrots, and garlic in olive oil in pot.Wait until onions are translucent. About 5-7 minutes. Next add chili powder, cayenne powder, salt, cinnamon into pot. Let the seasons marinade for 2 minutes. Last step add fire roasted tomatoes, pumpkin puree, pinto beans, and water to pot. Cover the pot for 10 minutes. Enjoy!

~D

Birthday Party!

It was my birthday a couple of weeks ago and my birthday dinner was a blast!

We did a Mongolian Style Dinner and it was so much fun!

So easy, So healthy, So much fun!

I forgot to take pictures of us cooking our food. I was having too much fun!

Mongolian Style Dinner Party

Set out an array of vegetables.

Set out your choice of meats-Chicken, Beef, or Tofu

Set out spices and sauces: Soy Sauce, Chili Sauce, Sesame Oil, Ginger, Wasabi, Limes, chili pepper, cayenne, ect.

Cook up some spaghetti noodes and  brown/jasmine rice--Throw the spaghetti noodles in the wok while cooking your dinner.

Let guests fill their bowls however they wish.

Have two woks warming on stove. Allow guests to cook their own or cook it for them.

Note: The smells in your house will be amazing! There will be an array of sweet and spicey aromas lingering for days.

Enjoy!!

~K

Vegan Pasta Bake

Classic weeknight Dish

Vegan Pasta Bake

1 Cup Cooked Rice Pasta
8 oz. Soft Tofu (1/2 block of tofu)
1 Teaspoon Salt
1 Tablespoon Dried or Fresh Basil
1 Teaspoon Dried or Fresh Flat Leaf Parsley
1/2 Cup Fire Roasted Tomatoes
3 Tablespoon Nutritional Yeast

Pre-Heat oven 400F. Start by placing tofu in a big bowl and mash it. Next stir in salt, basil, parsley, fire roasted tomatoes, and nutritional yeast in tofu. Toss the rice noodles and tofu mixture in a baking dish. Place in the oven for 20-25 minutes.


Enjoy!

~D

Spinach Pesto

This pesto is amazing. It packs so much yummy goodness in each serving it is unreal! This pesto is great with pasta, topped on tofu or chicken, kale for a salad, veggies, the list can go on forever. There is endless possibilities with a great pesto. Try tossing with veggies/pasta and adding some white beans.

Ingredients:

2 Cups Fresh Spinach
1/4 Cup Olive Oil
2 Cloves Garlic
1/4 Cup Walnuts
2 TBLS Sunflower Seeds
2 TBLS Parmesean Cheese or Nutritional Yeast*
Salt and Pepper to taste
Optional: Cayenne to taste

*Nutritional Yeast is a great vegan substitute for a cheesy taste in recipes. It's flavor compares to Parmesan cheese! You can find it at your health food store in the bulk section. Or ask an associate. It comes in the form of big thin flakes and is yellow in color. Make sure it says Nutritional yeast and not yeast or you'll be cooking like my sister did and thinking I am crazy!




Prepare:

Combine all ingredients in a food processor and process till smooth.

~K

Kale Chips

I know some of you might think this recipe is a little out there, but let me tell you that it is sooo good!

Greens are a very important asset to your daily diet and most of us don't even get one serving of them a day.
They are a considered a powerhouse food because they supply a rich source of minerals, vitamins-K,C,E,B., & phytonutrients. They are a great source for fiber, great for your immune system, they provide antioxidants which are cancer fighting agents, & contain high levels of vitamin K which is optimal for bone health.

So with this all being said why wouldn't you try to get more of this powerfood in your diet? Just think of all the positive you are providing your sacred temple by noshing on these leafy greens.

This is a yummy way to get in some greens. And the more you provide your body with these nutrients, the more your body will crave for them. And wouldn't it be pretty awesome if you found yourself craving some Kale Chips for lunch or........... maybe even breakfast like me?



INGREDIENTS:
3 Kale Leaves
1 TBLS Olive Oil
Nutritional Yeast or Parmesean Cheese- Optional

DIRECTIONS:

Preheat Oven to 400 Degrees
*You can keep your Kale in the whole leaf form or cut the stock off and then cut leaf in two to three sections

-Rub Olive Oil on the Kale. You can do this by placing kale in a bowl and tossing with the olive oil or rub down each leaf by hand.

-Place the Kale on a baking sheet. Sprinkle with Nutritional Yeast or Parmesean Cheese

-Bake for 7-8 minutes

1 Serving


Other Greens to try:
Turnip Greens
Collard Greens
Mustard Greens