Creamy Coconut Tomato Tortellini Soup

Somehow I had never had the pleasure of eating tortellini soup in my life up until this point, but if you are like I was, do yourself a favor and make this RIGHT NOW. Like, don’t even wait for dinner tonight. It’s that life changing. This guy is the perfect winter warm up soup AND it’s got your protein, greens, carbs, and broth so it’s basically a superfood supermeal all packed into one 20 minute soup recipe! No dairy or sugar here either so basically this is the greatest soup of all time. Enjoy my peeps!

Creamy Coconut Tomato Tortellini Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ¼ cup virgin coconut oil
  • 1 small yellow onion, diced
  • 2 Tbsp coconut flour
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 28 oz. can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • salt and pepper to taste
  • organic chicken tortellini (or whatever kind floats your boat)
  •  2 cups chopped kale
  • 1-2 Tbsp fresh chopped basil
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Directions

  1. Heat a large pot over medium heat until hot. Add coconut oil and allow it to melt. Add the onion and cook while stirring for about 5-7 minutes, or until tender.
  2. Add the coconut flour and stir until no lumps remain.
  3. Add the chicken broth, coconut milk, crushed tomatoes, and diced tomatoes and stir to combine. Season to taste with salt and pepper then bring to a boil.
  4. Once boiling, add the tortellini and cook while stirring occasionally for about 6-7 minutes. Just before the tortellini are ready, add in the kale and cook for another minute or two, or until it’s wilted.
  5. Remove from the heat and serve garnished with fresh basil. Enjoy!
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The MOST Delicious Vegan Mozzarella Pizza From never Scratch

K never ordering pizza ever again because nothing will top this pizza that we made for lunch today (except maybe a pizza from Italy, they probs have me beat).

I came to realize that I was stressing myself out trying to eat too healthy all the time, so this year this girl is gonna treat herself when she wants to. AND I just got a fantastic new job so today we had to celly, obviously. And this really isn’t even too bad for you if ya think about it because I made the dough from scratch so I knew exactly what was going into my body. Boom.

All the dough has in it is organic unbleached flour, yeast, EVOO, water, and and then we topped this beautiful babe with tomato sauce, tomatoes, portobello mushrooms, For The Love of Cheese dairy free plant based buffalo motzahrella (SO GOOD), arugula, and a little bit of fresh grated parmesan. Then we baked it in a cast iron skillet at 550 F for about 15 minutes and then bam: heaven on the tastebuds!

Happy Sunday my loves!


Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
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Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
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  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
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Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!


Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!