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 Easiest Pickled Veggies

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

The Easiest Pickled Veggies

  • Servings: 4 Jars
  • Difficulty: easy
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Ingredients

  • 500 ml white wine vinegar
  • 500 ml water
  • 1/3 cup raw honey
  • ¼ cup salt
  • ½ red onion, sliced
  • 4 Tbsp mustard seeds
  • 4 Tbsp black peppercorns
  • 1 cup dill
  • 8 cloves garlic
  • 4 sterilized mason jars
  • 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)

Directions

  1. In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
  2. Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
  3. Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.


10-Minute Cinnamon Apple Pie Oatmeal

10 minute cinnamon apple pie oatmeal

Gaaaahhhhhhhhh I love oats so much. I could eat them every day. But then again, I could say that about just about every breakfast food because I just love breakfast more than just about anything else on this planet.

Seriously though, what’s not to love about oats?

  1. They’re freakin delicious.
  2. They’re versatile. You can add just about anything to oats to flavor it and it always works.
  3. They’re easy as pie (apple pie, in this case hehe) to make.
  4. They can be gluten free, are loaded with fiber, vitamins, minerals, and antioxidants, and are a good whole grain source of carbs AKA they’re one of the most nutrient-dense foods evaaaaa.
  5. Because they’re so fiber and nutrient dense, they help you stay fuller longer so you’re not having to snack unnecessarily throughout the day.
  6. Did I mention they’re delicious?

Okay are you all geared up for some oatmeal now?! Go get yourself some cinnamon, an apple, and some oats and in less than 10 minutes you’ll be thanking me big time. Enjoy!

 


10-Minute Cinnamon Apple Pie Oatmeal

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 cup organic gluten-free rolled oats
  • 1 cinnamon stick
  • 1 tsp organic virgin coconut oil
  • 1 organic apple, sliced thinly (I used Gala)
  • 1 tsp Ceylon cinnamon
  • 1 tsp coconut sugar
  • ½ tsp vanilla extract
  • 2 Tbsp unsweetened cashew milk
  • chopped walnuts
  • maple syrup to drizzle on top (optional)

Directions

  1. In a medium-sized pot, bring 2 cups of water to a boil. Once boiling, add oats and the cinnamon stick and reduce heat to medium, stirring occasionally until the oats have fully absorbed all the water and are fully cooked.
  2. Once they’re done, remove them from the heat and discard the cinnamon stick. Stir in the vanilla extract and cashew milk.
  3. Meanwhile heat a pan over medium-low heat and add your coconut oil.
  4. Once the coconut oil is heated, add your thin apple slices, cinnamon, and coconut sugar. Stir to combine and cook while stirring occasionally until the apple slices are tender (about 3-5 mins).
  5. Pour half of the oatmeal into a bowl and serve with half of the apples, some chopped walnuts, and maple syrup if you like things sweet (I personally do). Enjoy!


Creamy Coconut Cashew Yellow Curry with Shrimp

Cashew Coconut Yellow Curry with Shrimp 3

Okay normally I would start you guys off with some witty intro to get you hooked, but I’m RAVENOUS and I think no intro is needed for this drool-worthy bowl of deliciousness.

Who doesn’t love a good yellow curry? Especially when it’s combined with the smooth, subtle nuttiness of cashews and the creaminess of coconut milk. OOH BABY this combo is gold.

Okay all you you who don’t get enough veggies in every day raise your hand. Pretty much all of you? Yep, same. That’s what I love about this curry! It’s absolutely LOADED with veggies so you’re sure to get all those vitamins and minerals in for the day plusssss we’ve got your healthy fats from the coconut milk and cashews and protein from da shrimpies! Serve it over some wild rice for some healthy carbs and voila! One complete, healthy meal.

So next time you’re struggling to get your veggies in or just want to trick your kids into eating veggies break out this bad boy and nobody will be disappointed!

 


Creamy Coconut Cashew Yellow Curry with Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Curry
  • 1 cup wild rice
  • 1 Tbsp organic virgin coconut oil
  • 1 sweet potato, cut into chunks
  • 3 large carrots, peeled and chopped
  • 1 cup brussels sprouts, chopped
  • 1 tsp turmeric powder
  • Pinch of salt and pepper
  • ½ cup raw cashews
  • 1 ½ cup cooked, peeled, and de-veined shrimp
  • Chopped cilantro for garnish
  • Sauce

  • 1 ½ cup coconut milk
  • 1/3 cup cashew butter
  • ¼ cup yellow curry paste

Directions

  1. Bring 4 cups of water to a boil. Reduce to a simmer and add your rice. Cook covered for 30 minutes and then remove from heat and allow to sit for 30 minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add the coconut oil. Once the pan is hot and the coconut oil is melted, add the sweet potato, carrots, brussels sprouts, and turmeric powder, salt, and pepper. Cook while stirring occasionally until they begin to soften (appx. 10-12 minutes).
  3. While the veggies are cooking, add all the sauce ingredients to a bowl and whisk together to combine. Set aside.
  4. Add the cashews to the veggies and continue to cook while stirring occasionally for another 5-8 minutes or until everything is tender.
  5. Add the shrimp and cook for another minute.
  6. Add your sauce and bring to a simmer. Simmer while stirring for another 2 minutes.
  7. Remove from the heat and serve over rice with a sprinkle of cilantro on top. Enjoy!


Fluffy Low Carb Collagen Banana Pancakes

fluffy low carb collagen banana pancakes 3

Yesterday I realized that I hadn’t been eating nearly enough pancakes lately. I’ve been on such a scrambled egg kick these past couple of months that I had completely forgotten about one of my favorite breakfast foods of all time!

So after running 4.5 miles yesterday (currently training for a 10k for some unknown reason because I am a terrible runner), I thought to myself “GIRL. You just killed it. Your body is starving. You go get dem pancaakkkeeesssss!!!” But after a nice training session like that, I DEF wasn’t going to go negate all my hard work by putting some unhealthy pancakes in this bod. No no no. I have the healthy food tools in my tool belt and I used those tools to make some mighty delicious and well-deserved fluffy banana pancakes. And yes, this recipe makes 6 pancakes. And yes, I did eat them all myself. Normally, however, I would recommend splitting them with another person because i was FULL. Like, I looked 6 months pregnant full.

But anyways. You guys. It’s not even hard to make healthier pancakes, everyone should be doing it! These guys were so fluffy, so tasty, and those warm banana chunks in every bite!?!? HOLY BISCUITS SO GOOD!!! And if you break down this recipe to the nitty gritty (which isn’t hard to do because it’s made of all-natural whole foods, no chemicals or preservatives here nu-uh hunny), you see that all you’re basically eating here is a little oatmeal, some eggs, and a banana. Add in some collagen to keep your cells happy and top that with some fresh fruit and hemp hearts and you have yourself one satisfying and nutritious breakfast! And it’s disguised as delicious pancakes. What could be better?

Also, a fun little tip for you guys, you can make a ton of these babies and freeze them, then whenever you feel like some pancakes you can pop some in the toaster and BOOM instant healthy pancakes.

So get going! In just a couple of minutes you could be eating pancakes! What are you waiting for!?

 

Fluffy Low Carb Collagen Banana Pancakes

  • Servings: 6 medium-sized pancakes
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • 1 scoop collagen peptides
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • pinch of sea salt
  • 1 large banana
  • 2 large organic free-range eggs
  • ½ cup fresh raspberries (or your fresh fruit of choice)
  • ½ – 1 Tbsp hemp hearts
  • Maple syrup to drizzle on top

Directions

  1. Pre-heat a non-stick skillet or griddle on medium-low heat.
  2. Add all dry ingredients (oat flour, collagen peptides, baking powder, cinnamon, salt) to a blender and pulse until well combined.
  3. Add the banana and eggs and blend until just combined. I like to just pulse the batter so there’s still chunks of banana at the end.
  4. Pour about ¼ cup of the batter onto the skillet or griddle and repeat until all the batter is used.
  5. Once the tops of your pancakes begin to be covered in bubbles, flip them over and cook for another 1-2 minutes until they are thoroughly cooked.
  6. Remove to a plate and top with your raspberries, hemp hearts, and maple syrup. Enjoy!