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:

• vegetable broth
• cashews
• everything but the bagel seasoning
• boil until cauliflower is soft, and then put into a vita-mix!

The cauliflower soup tastes JUST LIKE potato soup! What a wonderful healthy alternative!

The peanut butter bars are made of only four ingredients.. how much easier can it be?

• gluten free oatmeal
• honey
• peanut butter
• plant based chocolate shake mix

For the simple, but wonderfully easy baked broccoli, all you need is:

• olive oil
• broccoli
• everything but the bagel seasoning
• bake the broccoli at 375 for 20-25 minutes

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 1/2 to 2 cauliflower heads, cut into chunks
4 cups vegetable broth
1/2 cup raw cashews
1/2 cup roasted cauliflower florets (optional)
Everything But The Bagel Seasoning (Trader Joes)
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. We use Everything But the Bagel Seasoning!
5. Garnish with roasted cauliflower florets.
Note: you can also use 1/2 cauliflower and 1/2 potatoes for more of a potato soup taste!