These are three of our very favorite dishes to bake in our home! When Hurricane Florence came through and flooded our area, we decided to bake the rain away with cauliflower soup, peanut butter bars, and baked broccoli!
For the cauliflower soup, all you will need is:
The peanut butter bars are made of only four ingredients.. how much easier can it be?
For the simple, but wonderfully easy baked broccoli, all you need is:
What are your favorite healthy recipes to make when staying dry from a storm?
Let me know in the comments below!
1 onion, chopped
1/2 green bell pepper, chopped
1 tbsp garlic, minced
1 pound chicken breast
1 tablespoon chili powder
2 teaspoon cumin
3/4 teaspoon paprika
3 cups chicken broth
1 tablespoon dried cilantro
1 can tomato sauce (14.5 oz)
1 can black beans, rinsed and drained
1 can roasted corn, drained
1 can diced tomatoes, not drained (we used diced tomatoes seasoned with basil, garlic, and oregano)
1. Sauté onion, garlic, and green bell pepper in a little olive oil for 3-5 minutes. Add chicken and sauté until no longer pink.
2. Remove chicken and shred. While shredding chicken, add chili powder, cumin, and paprika to the pan with the onion and bell pepper.
3. Once chicken is shredded, add it back to the pan with the seasoning, onion, and bell pepper. Cook another 2-3 minutes.
4. Add can of tomato sauce, diced tomatoes, and chicken broth. Stir.
5. Allow to cook on medium heat for an additional 8 minutes.
6. Add corn, beans, and dried cilantro. Allow to cook for another 5-10 minutes.
7. Serve with avocado, tortilla strips, and maybe some dairyfree cheese or sour cream! Enjoy!
This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper
1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
Original recipe cred Naturally Nourished (page 43)
This soup is ready in just a few minutes with tons of flavor! Makes 2 servings.
2 medium zucchini, spiralized
2-3 tablespoons thai red curry paste (we used 3 to give it more flavor)
2-3 fresh garlic cloves, minced (we used 3)
14 ounces coconut milk
2 cups vegetable stock
8 ounces large shrimp, wild
a small bunch of cilantro
fresh lime wedges
1 red chili (optional)
1. Over medium heat, add 1 tablespoon olive oil, garlic, and shrimp. Cook the shrimp for about 3-4 minutes until pink on all sides. Season with sea salt and pepper. Set aside.
2. In same pan, add red curry paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and vegetable stock, stir and simmer for 2 minutes. Add shrimp and heat through.
3. Place the raw zucchini noodles in two separate bowls, pour hot soup over, and top with cilantro and lime! Serve hot!
Original recipe cred cleanfoodcrush.
1 small onion, chopped
6 small garlic cloves (about 1 tablespoon)
6 to 7 cups of vegetable stock
6 cups fresh or frozen corn kernels (about 24 ounces frozen)
1 large russet potato (about 3/4 pound), scrubbed and cut into pieces (about 3 cups)
1 medium red bell pepper, cored, seeded and cut into pieces (about 1 cup)
1 teaspoon finely chopped parsley
1 teaspoon finely chopped fresh thyme
1/3 cup almond flour
sea salt and pepper to taste
(I did not have thyme or parsley when cooking so I substituted 1 tablespoon of Trader Joe's Everything but the seasoning bagel seasoning )
1. In a large pot or dutch oven, place onion, garlic and 1 1/2 cup vegetable stock. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until onion is translucent for about 10 minutes.
2. Add the corn, potato, and 4 1/2 cup of remaining vegetable stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, about 10-15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Enjoy!
RECIPE CRED FORKS OVER KNIVES
3 medium sweet potato
3 medium apples
3 cups vegetable broth
1 cup apple cider
2 teaspoon cinnamon
1 tablespoon brown sugar
1 medium lemon
1 tablespoon sage, leaves
black ground pepper (optional)
1. Cube sweet potatoes and apples and place them in slow cooker.
2. Add vegetable stock, apple cider, cinnamon, brown sugar, lemon juice and sage. Cook on low for 5 to 6 hours.
3. Mix all ingredients in blender or use hand immersion blender until creamy. Garnish with pumpkin seeds!
1 cauliflower head, cut into chunks
4 cups vegetable broth
1/2 cup raw cashews
1/2 cup roasted cauliflower florets (optional)
fennel seeds (optional)
sea salt and pepper to taste
1. Boil broth and add cauliflower. Reduce heat and simmer until cauliflower is soft.
2. Add cashews and salt. Simmer for 5 minutes.
3. Pour into blender and blend until smooth.
4. Season with salt, pepper, and garlic to taste.
5. Garnish with fennel seeds and roasted cauliflower florets.
Note: you can also use 1/2 cauliflower and 1/2 potatoes for more of a potato soup taste!