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Broccoli Chickpea Soup May 12, 2013

Broccoli & Chickpea Soup topped with sun-dried tomatoes

Broccoli & Chickpea Soup topped with sun-dried tomatoes

Broccoli & Chickpea Soup
with olive tapenade & sun-dried tomatoes 

Ingredients
Makes ~8 servings 

Essentials
These ingredients make up the core of the soup
2 lbs broccoli crowns
1 lb cooked chickpeas
1 quart reduced-sodium vegetable broth
1 large yellow onion
6 cloves garlic
2 tbsp olive oli (to saute onion & garlic)

Additions
These are the additional ingredients I used and recommend but feel free to taylor them to your taste
1/2 fresh avocado
1/2 tsp dried rosemary
Spices to taste (I used 1/2 tsp cayenne pepper & a pinch of paprika)

Garnish with sun-dried tomatoes & olive tapenade 

Method

1) Chop & saute onion & garlic in olive oil at medium heat until slightly browned

2) Combine all remaining ingredients (except the garnish) into large cooking pot and blend until smooth using an immersion blender (aka hand blender). Once blended, heat soup in large pot on stove top on high until reaching desired temperature. Stir well.

3) Pour soup into serving bowls and top with sun-dried tomatoes & olive tapenade. Store remaining soup in sealed container in fridge for up to one week or freezer for longer storage (anything beyond a week). If you don’t think you’ll have the garnish ingredients the next them you serve the soup, add them to the soup before storing in fridge or freezer and allow them to mix in so their flavors aren’t missing from your next serving.

 

Cherry Cocoa Almond Smoothie April 20, 2013

Cherry Cocoa Almond SmoothieCherry Cocoa Almond Smoothie
with vanilla extract & creamy almond butter

Indulge & be fit! Cater to your cocoa craving with this lux fruity creation.

Ingredients

-3/4 cup frozen dark cherries (preferably without added sugar)
– 1 small frozen banana (peel & freeze the night before)
-1 tbsp unsweetened cocoa powder (not “Dutch” processed-if possible as this makes for a milder flavor but strips out some antioxidants)
– 1 tsp almond butter
– 1 cup unsweetened almond milk (less for a thicker smoothie)
– 1/2 tsp vanilla extract

Method

Peel and freeze the banana at least 4 hours in advance. If you make smoothies often, keep some frozen ready to go.

Blend ingredients until smoothie and serve immediately. Enjoy!

Naturally dairy-free, gluten-free, & soy-free. For a nut-free version swap the almond butter for 1 tsp coconut oil and use coconut milk instead of almond milk. If you’re subbing in coconut milk, opt for the carton variety found in the refrigerated grocery store aisle rather than the higher-fat canned variety.

 

Blueberry Cornbread Muffins April 19, 2013

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins
with a hint of lime

Ingredients

– 1 1/4 cup GF ground cornmeal
– Just under 1/4 cup ground flaxseed
– 1 1/2 tsp baking powder
– 1 1/2 tbsp honey
– Pinch of sea salt
– 1 egg
– 1 cup unsweetened almond milk (or chilled coconut milk)
– handful of fresh or frozen (de-thawed) blueberries
– juice squeezed from one fresh lime
-olive or canola oil (just enough to lightly coat baking tray)

Method

1) Preheat oven to 425°F. Combine ingredients in large bowl, mixing well.

2) Lightly coat 8 muffin baking tray spaces with olive or canola oil. You can skip this step if you have a non-stick pan. If you don’t have a muffin baking tray, you can use a regular baking tray and pour the mixture into about 8 muffin foil tins.

3) Bake at 425°F for 15-20 minutes. Mine only took 15 minutes. Enjoy hot and place the rest in a sealed container to store in the fridge. The muffins are great chilled as well. The perfect spread to compliment: earth balance organic coconut spread + fresh lime juice + light shake of salt. Enjoy!

Note: If you are serving these to individuals with gluten allergies, make sure that you purchase ground corn flour that is clearly labeled as gluten-free. While corn is naturally free of gluten, some unlabeled varieties may be processed in a facility that also processes wheat products. For those without an allergy or intolerance, any cornmeal is fine but go for one with a GF seal if anyone eating the muffins has celiac to be certain there’s no cross-contamination risk. 

 

Pure Delicious Pecan Pie December 29, 2012

Pure Delicious Pecan Pie
with dates & fresh ginger 

Creamy, pure, & simple.

Creamy, pure, & simple

I have moved this recipe to my new website! Find the recipe here. 

 

Savory Potato Apple Soup December 16, 2012

Savory Potato-Apple Soup topped with a twist of black pepper and chopped ambrosia apple pieces.

Savory Potato-Apple Soup
with lemon & garlic

Mellow yet tangy–potato & tart apple pair playfully in this cozy soup. Serve it hot topped with fresh chopped apple slices. I suggest using an apple with a sharper, tarter flavor such as an Ambrosia or Jazz apple. Granny Smith would work as well (just avoid a purely sweet apple such as a Red Delicious).

Ingredients
Makes 6 servings 

-~1 lb potatoes (red new potatoes or small russets will work fine)
-3 Tart apples (such as Ambrosia or Jazz)
-4 cups low-sodium vegetable broth
-Juice of 2 fresh lemons
-10 garlic cloves (peeled & chopped)
-3 shallots (peeled & chopped)
-2 Tbsp apple cider vinegar (If you don’t have this, add 1 Tbsp brown spicy mustard instead)
-Pinch of cloves
– 2 Tbsp olive oil (use for roasting potatoes & sautéing garlic)
-1/2 cup water
– 2 Tbsp chopped green onion (optional)
-Pinch of rosemary (optional)
– Salt & pepper to taste (as topping–not mixed into soup)

Method

1) Preheat oven to 350°F. Rinse and chop potatoes into bite-sized pieces. Place chopped potatoes in a large baking tray with 1 Tbsp olive oil. Mix well so that all pieces are coated in the oil. Bake for 40 minutes or until tender at 350°F, stirring every 10 minutes.

2) While potatoes are cooking, peel and chop garlic & shallots. Place on saucepan on stove top and sauté in 1 Tbsp. olive oil, stirring frequently until ingredients have browned slightly. Add a few spoonfuls of your vegetable broth as needed to keep ingredients moist rather than adding more oil.

3) Rince and chop 3 ambrosia apples. Reserve 1/2 apple chopped for soup topping. Add the rest into a large pot on the stove top along with the 4 cups of vegetable broth and 1/2 cup water. Add in all remaining ingredients to your soup pot (other than ingredients reserved for topping), and bring to high heat. Add in your garlic & shallots.

4) Carefully remove roasted potatoes from oven and add to your soup pot. Reduce heat to low. Using an immersion blender, blend all ingredients until soup becomes smooth.

5) Serve hot with chopped apple pieces on top. Add a pinch of salt and pepper on top as desired. Store extra in the fridge to use within the next few days or in the freezer to de-thaw and enjoy weeks or even months later!

Enjoy! Note, I did NOT peel the apples or potatoes because I felt they enhanced the soup’s flavor and texture (and added fiber!). Apples and potatoes are part of the “Dirty Dozen” so these are good items to buy organic.

 

Spiced Sweet Potato Smoothie May 5, 2012

Warm flavors and aroma of sweet potato, nutmeg, and cinnamon combine with cool, sweet frozen banana and silky almond milk.

I have moved this recipe to my new website! You will find it at Purefitlosphy.com. Enjoy!

 

Quinoa Black Lentil Endive Boats April 16, 2012

Black Lentils, Red Quinoa, & Hummus make these "Endive Boats" High-Fiber, High-Protein Vessels

Black Lentil & Red Quinoa Endive Boats
with avocado and hummus

Protein champions quinoa, black lentils, egg, and hummus combine with high fiber avocado, endives (and again the lentils, quinoa, and hummus) for a powerfully delicious creation.  Enjoy 3-5 of these “Endive Boats” as the main entree for a meal or much on 1-2 boats as a healthy snack.

Suggested Meal Pairings:
♥ 4 Endive Boats +Small Mixed Greens Salad + 1/2 sliced orange or mango
♥ 4 Endive Boats + Carrot Cinnamon Smoothie
♥ 3 Endive Boats + Cup of Fit French Onion Soup
♥ 2 Endive Boats + Aguacate Relleño de Atún

Ingredients

-1/2 cup dried black lentils
-1/2 cup dried red (or tricolor) quinoa
-1 small avocado (cubed)
-1 onion (chopped)
-2 eggs
– 1/4 cup almond meal (almond flour)
1/4 cup spelt or buckwheat flour
-4 tbsp curry powder

-1 tsp turmeric & 1 tsp cumin (optional)
-2-3 large endive heads
-hummus (for topping)
– crumbled goat’s cheese or blue cheese (optional topping)
-1 tbsp olive or peanut oil

Method

1) Boil water (amount determined by your lentil bag’s instructions– usually about 4x water to the amount of dried lentils). Add enough water for both the lentils and the quinoa. So if you are using 1/2 cup of each, try using 4 cups water. When the water reaches a boil add the rinsed dried black lentils. After 15 minutes add the quinoa. Cook for an additional 10-15 minutes.

2) Chop onion and sauté in a pan with 1 tbsp oil.When onions begin to brown slightly, add your two eggs and stir until eggs are cooked. Set this pan aside from the heat once eggs have cooked.

3) Combine all spices, avocado, and egg/onion mix once the quinoa and lentils have cooked to the pot with the cooked quinoa lentil mix. Note that if there is excess water remaining, drain the water before adding remaining ingredients. (Do not add the toppings or endive leaves yet).

4) Using a hand blender, slightly blend your ingredients together so that they are well mixed but a grain texture remains. If you do not have a blender, simply stir vigorously for 3-5 minutes until ingredients are well mixed.

5) Scoop out contents and add to your fresh endive leaves. Top with hummus, goat cheese (optional), and any additional herbs if desired. Enjoy!