Main Dish: Vegetarian Archives -

Sticky Ginger Sesame Noodles

on March 30, 2017December 22, 2020 By Kelley

Slurp up these Sticky Ginger Sesame Noodles and use a spoon to lick the bowl clean…That is how amazing this sauce is! Best of all this dish can be made in 5 minutes flat with a handful of simple ingredients. Gluten free, Grain free, Paleo, Vegan.

If you visit my blog often you may have stumbled across my other famous noodle recipes. Sticky Garlic Noodles and Crazy Good Peanut Noodles are my top two most popular recipes on my blog. I guess I have a knack for creating really tasty and addictive noodle dishes, and this dish is no exception!!

So I decided to create another finger-licking, can’t stop eating, swoon-inducing delicious noodle recipe! These Sticky Ginger Sesame Noodles have the perfect balance of sweet, salty, and sticky. Consider this your warning: They are addictive! You will want to put this sauce on everything. I mean everything.

Zoodles are my go-to healthy noodles, as they are low cal and grain free, but if you prefer any other type of noodles, go ahead and sub those in. Rice noodles, wheat noodles, even sweet potato noodles would be amazing. This recipe makes one large serving (that you will not want to share), so make sure to double it if others are wanting to indulge.

Best of all, this recipe can be made in just 5 minutes! You do not need to skimp on big bright flavor when you don’t have time to cook. Top with some sliced chicken breast, tofu, pork, or beef to make a complete balanced meal. Toss in some spinach an other stir fry veggies to bump up the nutrients.

I love healthy, guilt-free dishes that taste sinfully good. These Sticky Ginger Sesame Noodles pack a flavorful punch, but they are so very healthy.

And that sauce…… So good!

Sticky Ginger Sesame Noodles

3 tablespoons coconut aminos ((or soy sauce))
2 tablespoons agave ((or maple syrup))
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon green onion, chopped ((optional))
1 teaspoon sesame seeds ((optional))
1/2 teaspoon arrowroot starch ((optional)(or cornstarch, dissolved in 1 tablespoon water))

Spiralize your noodles or cook your noodles and set aside.
Add a dash of oil to a pan and sauté the minced garlic, ginger, and half of the green onions (optional) for 1-2 minutes over medium-high heat.
Add the rice wine vinegar, coconut aminos (or soy sauce), agave (or maple syrup), and toasted sesame oil. Simmer and Reduce for 3 minutes or until thickened.
Optional: If you want the sauce to be extra thick and sticky add the arrowroot slurry, mix well, and remove from the heat. The sauce will thicken as it cools.
Toss the zoodles or noodles in the sauce. (If using raw zoodles you can leave the noodles and sauce over the heat for a few minutes to soften the zoodles.) Scoop them into a bowl and top with sesame seeds and remaining green onion.

Zucchini & Kale Fritters

on August 11, 2016December 22, 2020 By Kelley 2 Comments

These tasty little fritters are packed full of nutrients and make the perfect healthy snack or meal! They are easy-peasy to make and only require a few simple ingredients. They also happen to be grain-free, gluten-free, and paleo!

So I have been trying to figure out ways to get more veggies into my family’s diet. We usually chomp on broccoli and salad, but after a while the same-old-stuff gets, well, boring. My husband is a picky eater and my 1 year old takes after my husband. Which means I have my work cut out for me! lol. They both will like something one day, and then I’ll make it again, and suddenly it’s rejected. And I thought I was a good cook?!

I don’t actually think it has much to do with my cooking, but just the fact that they get sick of the same old stuff. They say a toddler’s taste buds are always changing, so its pretty much like trying to hit a whac-a-mole. lol.

In addition to trying new veggie-ful recipes I always am looking for new and exciting ways to eat zucchini. It seems I am always left with too much zucchini at some point in the summer. Has this ever happened to you? Last year my CSA gave me so much zucchini I thought they should be paying ME to take it off their hands. I mean, geez, how much zucchini can one gal eat!?

I even have tried to sneak zucchini into Cricket’s homemade dog chow. I really have to chop it up small and sneak it in there. If my game face is good, she’ll eat some, but once she senses I’m up to something she steps away from her bowl and pouts! Then I have to manually pick it out (every single little piece!) for her to even CONSIDER eating her meal. Oh, Cricket!

So, if you have left over zucchini, you should make these fritters instead of trying to feed it to your pup! These fritters are super simple to make and are very very tasty. I make mine HEAVY on the veggies, so you need to make sure you ring out your shredded zucchini to remove the excess moisture.

My lo has been eating these fritters for 2 weeks straight, making it a world record in our household. In fact, his other favorite, mango, only lasted a few days… Now what to do with all those mango pouches I stocked up on…?

Well, I know what I’ll be cooking up tonight- Zucchini & Kale Fritters! You should do the same 🙂

Zucchini & Kale Fritters

1 1/2 cup zucchini (2-3 medium zucchinis, grated)
1 cup of kale (finely chopped)
2 eggs (pasture-rasied preferably)
1/4 cup + 2 tablespoons almond flour (I suggest Wellbee’s)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons of avocado oil for pan (or oil of choice, ghee, etc)

Sriracha Sour Cream:

1/2 cup raw cashews
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon sriracha (or more to taste)
optional: 2-3 tablespoons green onion (chopped)

To make the cashew sour cream soak your cashews in hot water for 15 minutes, then drain.
Add the soaked cashews, along with the apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it’s too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.
Scrape the sour cream out into a bowl and set in the fridge until serving.
Grate your zucchinis and place the shreds in a colander. If you wish you can sprinkle the shreds with a bit of salt to get them to release more water.
Let the zucchini shreds sit more a few minutes, then place them into a clean dish cloth and squeeze out all the excess water.
Place the dry zucchini in a bowl, and add the chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine.
Heat the oil in a skillet over medium high heat.
Place about 2 tablespoons of batter (it will be thick with all the veggies so you can form the fritters with your hands) into the hot pan.
Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the additional fritters.
Serve with sriracha sour cream and chopped green onion, enjoy!

Pizza Caprese

on July 12, 2016December 22, 2020 By Kelley

This garlicky Caprese Pizza is loaded with fresh Italian flavors that will keep you coming back for more! This sweet, savory, and salty flavor combo is surely to make your pizza night extra special. In addition, this healthy crispy thin crust is VEGGIE-based (and it’s NOT cauliflower!!!)

My weaknesses are in this order:

Ice Cream
Pizza
French Fries
Chocolate (can vie for the #1 spot at times!)
Cookies (with chocolate of course!)If I could eat a diet entirely consisting of these foods I would and I would love every minute of it! BUT I know I wouldn’t love the aftermath, haha. I’m not one to miss out on life’s pleasures and indulgences which is why I set out to make “secretly” healthy (aka you’l- never-know-it’s-actually-good-for-you) versions of all my favorite junk foods. Heck, it’s why this blog was born!

In fact, Cricket loves her junk food too, just like me. Her list goes a little something like this, and it’s quite different than mine:

In and Out Cheeseburger, no bun
Steak
Chicken

And she would eat burgers for every single meal of her entire life and never get sick of them, really!

She’s not much of a pizza girl, but that’s OK with me because I don’t have to share!

So, back to THIS pizza….. I am in love with my gluten-free NY Style Pizza Crust, which is made from yucca. Have you tried it yet!!??

(FYI: If you can’t find yucca in your produce section, I just discovered my local Aldi carries it already peeled and cut in a bag in the freezer section! That means less work, and yucca at a great low price. Now that’s a win-win! But if you can’t locate yucca you can try this pizza rust recipe as an alternative: Against All Grain Pizza Crust.)

No mushy cauliflower crust here! This crust is thin, crispy, buttery and just so very yummy.

And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oil. It’s simply the best. pizza. EVER!

Caprese Pizza

1 large thin pizza crust or see other crust recipes above (recipe HERE)
1/3 cup marinara sauce
1/2 cup Mozzarella cheese (omit if paleo or use goat/sheep’s milk cheese if you can tolerate it)
½ roasted garlic
⅓ cup cherry tomatoes (quartered)
¼ cup basil (chopped)
2 tablespoons balsamic reduction
2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F.
Wrap a bulb of garlic in aluminum foil and place in the oven at 400 degrees F for 30 minutes, then remove and let cool.
Prepare your pizza crust according to recipe (or use store bought crust).
Place pizza crust on cookie sheet or pizza stone.
Spread marinara sauce evenly on the crust and then sprinkle on the cheese!
Place the pizza in the oven at 400 degrees F for about 8-10 minutes, or until cheese of hot and bubbly.
Once cool enough to handle, peel your roasted garlic cloves from the bulb.
Top the hot pizza with quarter cherry tomatoes, chopped basil, and roasted garlic cloves.
Drizzle with EVOO and balsamic glaze/reduction.
Cut, serve, enjoy!!

Curried Butternut Squash Soup {Pressure Cooker or Slow Cooker}

on April 4, 2016December 22, 2020 By Kelley

This Curry Butternut Squash Soup is hearty and creamy with a touch of sweetness. It’s complex and intriguing flavors will surely delight you! It’s super healthy, easy to make, and can be made in your slow cooker! This soup makes an excellent, super healthy meal that everyone will love!

My mom started a veggie garden a few years ago that has slowly grown to take over most of her backyard. I love getting the “extras;” it’s like being a part of a CSA that I don’t have to pay for 🙂 So this year do you wanna take a guess how many butternut squashes this little backyard garden produced? 5? 10? No , try like 30! My mom had butternut squash coming out of her ears this year! So what to do with a SUPER ABUNDANCE of butternut squash- we make a heck-of-alot of Curried Butternut Squash Soup! It’s so good I actually never get tired or bored of it, really!

If you want to get fancy and impress some dinner guests you can top the soup with some creme fraise and cilantro! Fancy!

You know what else you can do with excess butternut squash? Throw some in your pup’s chow! I often make Cricket’s beef stew with butternut squash. Butternut Squash is absolutely loaded with 4x the daily recommended Vitamin A, tons of potassium (more than a banana!) and it has a healthy dose of vitamin C to boot, so go ahead you and your pup can eat your heart’s out on butternut squash!

Curry Butternut Squash Soup {Slow Cooker}

8 cups peeled butternut squash (1 medium squash, cut in 1 inch cubes)
1 cup onion (chopped)
1/4 cup olive oil
1 teaspoon curry powder
2 teaspoons cumin
1 cup apple (peeled and cored and chopped)
8 cups broth (chicken or veggie)
1/4 cup coconut sugar
1 teaspoon Himalayan or sea salt
1 teaspoon coarse black pepper
Optional: 1/4 cup chopped cilantro for garnish and 1/4 cup creme fraise (cashew creme: blend 1/4 cup of soaked cashews with 1 teaspoon lemon juice and a dash of salt until creamy and smooth)

In a skillet over medium high heat sauté onion, cumin, and curry powder in olive oil until soft and fragrant.
In the pressure cooker or slower cooker add the sautéed onion spice mixture, broth, coconut sugar, salt, pepper, cubed squash, and chopped apple.
If using the pressure cooker, select the soup button, which should be high pressure setting for 15 minutes.
If using the slower cooker, set it to high for 2 hours, then reduce to low for 2 additional hours, or set to low and let it cook all day (6+ hours).
Once the soup is finished cooking you can use a hand blender to puree the soup until desired constancy is reached.
Top with cilantro, or other another herb, and drops of creme fraise.

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Based Crust}

on March 14, 2016December 22, 2020 By Kelley 31 Comments

I made a pizza yesterday. Like, A REAL Thin Crust PIZZA! With one bite I died and went to pizza heaven. Seriously, it blew away all expectations I had for this pizza. It is that good! And EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly is grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

What is your all-time favorite pizza? I originally hail from the NYC area (CT to be exact) and NY pizza was where it’s at. I mean it’s world famous right? But I happen to love a little pizzeria in New Haven, CT the most! I’ll get to that in a sec….

As a child I wasn’t much of a pizza fan. I’ve always had a hot and steamy love affair with fresh bread so at the many pizza parties of my youth you could find me peeling off the cheese and eating the bread and crust alone! My friends, on the other hand, would peel off the cheese, and eat that all alone! Haha. The cheese was always so greasy and when the pizza wasn’t super hot and fresh from the oven, the cheese would be a solid gummy and chewy mess, yuck!

Then one day I discovered New Haven pizza- the famous Frank Pepe’s Pizzeria Napoletana. Now this was the real deal! The crust is intoxicating. The sauce is flavorful and fresh and topped with just a bit of the perfect kind of cheese for the ultimate flavor. Check out their website and if you happen to be in the New Haven area, do yourself a favor and stop (if you can eat wheat occasionally of course), but if you can’t for dietary reasons that is A-OK because I have the perfect grain and gluten-free alternative for you!!

This crust is just like the authentic Italian thin crust pizza. It’s crispy, light, flaky, and has a nice bit of chewiness. Even Cricket, who isn’t a big fan of baked goods (she prefers her meat served straight-up, no fillers!), likes this crust. She stood at attention in front of the oven while it was baking, the wonderful smells wafting in her direction. Unfortunately it was so good I could only sacrifice a small crumb, which she swallowed without chewing and glared at me as to say “where’s the rest mom!?”

When you make the dough it will be sticky, and that is ok! It should look something like this:

And I’ve added a personal-size crust option too in the recipe!

So the main ingredient in this pizza crust is yuca, aka cassava. It’s a starchy root veggie that happens to be the star of this crust. And it’s also healthy, packed with vitamin C and has a low glycemic index of 46 (a white potato is 85). Best of all, cassava bakes up light and crispy, but still has a wonderful chew. You can even fold your slices just like real pizza!

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Base Crust}

This AMAZING crisp, flaky, light and chewy NY Style Thin Crust Pizza is intoxicatingly delcious! And it’s super EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

LARGE PIZZA CRUST:

1 cup yuca (cassava, boiled and mashed)
¼ cup light olive oil
1/8 teaspoon sea salt (optional)
1 tablespoon plus 1 teaspoon coconut flour (sifted)
1/4 teaspoon baking powder

PERSONAL PIZZA CRUST:

1/2 cup yuca (cassava, boiled and mashed)
2 tablespoons light olive oil
dash of sea salt (optional)
2 teaspoons coconut flour (sifted)
1/8 teaspoons baking powder

Preheat oven to 450 degrees F,
Peel the yuca and cut into chunks.
Boil the yuca for 15-20 minutes, or until very fork tender.**
Mash the yuca in a bowl with the olive oil, use a hand blender or food processor for best consistency (should be smooth and sticky, no lumps).
In a small bowl mix the coconut flour, baking soda and salt.
Mix the dry ingredients thoroughly into the mashed yuca and form a ball (will be sticky!).
Place the ball of dough on a parchment-lined baking sheet, and place another piece of parchment on top.
Use your hands to smooth out the dough until it’s about 1/8″ think or less. (very important to get it very thin to ensure crispiness. Dough should be somewhat transparent when it’s thin enough.)
Remove the top sheet of parchment and place in the oven.
The large crust will cook for 15-20 minutes and the personal-sized crust for about 10 minutes, or until golden brown. I baked it on the middle rack then moved it one rack lower the last few minutes.
Remove the crust, add toppings such as tomato sauce, pastured-raised cheese (if you eat dairy), veggies and/or meat.
Place back into the oven for a few minutes until toppings are cooked to desired temperature.
**note: make sure to drain yuca well before mashing to ensure dough isn’t too wet, and mash while it’s hot otherwise dough isn’t easy to work with.

Toasted Sesame Noodles {Under 15 Minutes, Grain-Free/Paleo Option}

on March 6, 2016December 22, 2020 By Kelley 1 Comment

I am so excited to bring this awesome Toasted Sesame Noodle recipe to you guys today AND announce the release of my ASIAN NOODLE BOWLS e-cookbook complete with VIDEOS! The popularity of my noodle recipes have blown away any expectations I had, so thank you all for loving them so much! The ASIAN NOODLE BOWLS e-cookbook is a collection of 12 easy, 15-minute, single-serving, healthy, and delicious recipes that have options for every popular diet restriction (grain-free, gluten-free, dairy-free and vegan). In fact, the book actually has the potential for over 64+ different variations (given you can top the noodle bowls with various proteins including chicken, pork, beef, tofu, and you can swap out the zoodles/noodles and use rice or cauliflower rice in place.) Really the options are endless! In addition, there is a video for every recipe with complete ingredients so you can cook your noodles right from the video, easy-peasy!

CLICK HERE to ORDER Your ASIAN NOODLE e-Cookbook with VIDEOS for only $2.99!

So these Toasted Sesame Noodles are a little peak inside the book :). These noodles are easy, tasty and addictive! Be sure to eat them with chopsticks to slow you down a bit. Fork= shoveling noodles into my mouth….Haha.

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a rich nutty flavor, and the noodles are saturated with a light flavorful sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaptation for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

When I make these noodles, I actually use zoodles most of the time, you know zucchini noodles made using a spiralizer. (You can find one here– it’s a must have!) Zoodles make an awesome super healthy and grain-free stand-in for noodles. They happily take on whatever flavor you subject them to 🙂 (These pictures were taken with quinoa noodles by Ancient Harvest which make an excellent gluten-free option if you don’t want zoodles.)

I’ve been zoodle crazy at my house cooking up all these noodle recipes! I’ve even tried spiraling carrots and cucumbers, which, I must say, are AWESOME as well! This recipe would also be amazing with chilled cucumber noodles. Just let the sauce cool and toss them in with “cucoodles,” you know- cucumber-noodles. Hehe.

Cricket has even gotten in on all the noodle action. She’ll happily slurps them from her bowl, as long at they are coated in some yummy sauce 🙂 Today I served her up some noodles a la chicken broth and she was smitten! Remember that scene in Lady and the Tramp where the lovebird pups slurp the same noodle over a spaghetti supper? Well, I think Cricket would make the perfect “Lady!” Here we are practicing the scene for her someday debut:

And if you love noodles, be sure to check out my other popular noodle recipes:

PEANUT NOODLES STICKY GARLIC NOODLES

Ok, ok, I know your probably very hungry….I won’t make you wait any longer, here it is!

Toasted Sesame Noodles {Under 15 Minutes, Grain-Free/Paleo Option}

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a deep, nutty, and complex flavor, and the noodles are saturated with a buttery, yet light, sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaption for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

3 cups of noodles or zoodles (spiralizer for zoodles)
1 1/2 tablespoons sesame seeds
1 1/2 teaspoons sesame oil
2 tablespoons broth (veggie or chicken)
1 1/2 tablespoons coconut aminos (or tamari or soy sauce)
2 teaspoons rice vinegar (or apple cider vinegar)
1 1/2 teaspoons sriracha
2 teaspoons almond butter (or peanut butter)
2 teaspoons coconut sugar
1 tablespoon green onion (chopped for garnish)

Spiralize your zucchini to make your zoodles and set aside, making about 3 cups. Or boil your gluten-free noodles according to the box’s direction.
Over medium-high heat, dry roast the sesame seeds until golden. (Alternatively you can add 1/4 t of butter, ghee, or oil of choice to add a bit more flavor to them.)
In a saucepan over medium-high heat combine the sesame oil, broth, tamari, rice vinegar, sriracha, almond butter, and coconut sugar. Mix thoroughly and let simmer for 30 seconds. (If using toasted sesame oil add it at the end once you remove the sauce from the heat.)
Toss the noodles with the sauce, plate and garnish with fresh green onions and toasted sesame seeds.

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

on January 13, 2016December 22, 2020 By Kelley 76 Comments

These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!

These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂

Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.

If you like these also try my other popular noodle recipes:

STICKY GARLIC Noodles TOASTED SESAME Noodles

LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!

Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

2 summer squash (zucchini, or 1.5 cups cooked gluten-free noodles)
2 tablespoons chopped green onion (or regular onion)
1 tablespoon grass-fed butter (ghee or oil of choice)
1 teaspoon toasted sesame oil (preferably cold-pressed)
2 tablespoons veggie or chicken broth (or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .)
3 tablespoons almond butter (or peanut butter, I used almond butter b/c it’s paleo)
1 tablespoon coconut aminos (tamari or soy sauce)
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
1-2 teaspoons Sriracha
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
Serve and enjoy!

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

on December 11, 2015December 22, 2020 By Kelley 5 Comments

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

Do remember the Soup Nazi episode on Seinfeld? lol! “No soup for you!” The Soup Nazi’s soups were so coveted, I can almost imagine how good they tasted. So I set out to make a soup that is that good- Soup Nazi good! So good you gotta have it! So good that you would cry if you heard “No soup for you! Come back one year!”

Soup making actually runs in my family. My mom makes a wonderful Curry Butterut Squash Soup that is sweet and spicy and I will be sure to share that one with you sometime soon! She also makes turkey chili and chicken soup with leftovers- easy, healthy, delicious, and thrifty! I even make soups and stews for Cricket, and I will be sure to share those pup-centric recipes too. Cricket is always wondering what’s cooking in the kitchen for her! lol

Well this soup isn’t meant for Cricket, it’s for you! And it’s soooooo good. You may be surprised to learn that this mushroom soup gets its creaminess from soaked cashews and pureed mushrooms and onion, which are caramelized first for extra flavor!

It’s so rich and thick you’ll never guess its healthy and dairy free!

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

3 ½ cups of baby bella mushrooms (1 8 oz package, chopped)
½ cup yellow onion (diced)
2 cloves garlic (diced)
2 thyme sprigs (just leaves)
salt and pepper to taste
½ cup raw cashews (or place in hot/boiling water for 15+ minutes until soft, soaked for 2 hours)
2 cups chicken or veggie stock
1 tablespoon extra virgin olive oil
1 tablespoons of butter or olive oil

Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
Drain the cashews and place them in a high speed blender.
Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
Next add ½ of the mushroom onion mixture and blend until smooth.
Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
Upon serving top the bowl of soup with a healthy drizzle of EVOO.

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

on August 27, 2015December 22, 2020 By Kelley 80 Comments

This fresh and summery salad is bursting with Italian flavor.

Do you grow tomatoes in the summer?

Or do you buy local tomatoes from the farmers market or veggie stand?

If so, than you know how amazing a fresh, juicy and sweet a tomato can be!

There is nothing that compares to the taste of summer tomatoes, sprinkled with a dash of salt, some fresh basil and a drizzle of olive oil! Am I right?

If you love fresh Italian flavors, like me, than you will love this recipe for sure! The ripe summer tomatoes, fragrant basil, and red peppers offer up a wonderful bouquet of sweet fresh flavor that you will deeply enjoy!

Besides having amazing flavor, this salad is highly nutritious and well balanced. The beans and quinoa provide a nice energy boost by supplying protein, which will leave you feeling comfortably full and satisfied! The tomatoes are a excellent source of vitamin C, biotin, vitamin K, phytonutrients and lycopene. Lycopene is a powerful antioxidant that plays an important role in bone health, and the tomatoes’ phytonutrients support a healthy heart (they have been shown to have anti-aggregation properties (prevents clumping of blood)).

Another awesome thing about this salad is how easy it is to make! You can have it ready in under 15 minutes. Just cook up some quinoa, open a can of white beans, chop up the veggies, and top it all off with olive oil and a drizzle of balsamic reduction! Ready to try some?

Did I mention it’s beautiful to look at too? So colorful! Enjoy 🙂

(Source: www.whfoods.com)

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

Quinoa and white bean salad with tomatoes and basil.

1 cup quinoa (makes 2.5 cups cooked, Paleo- can sub for 1 cup cauliflower “rice”)
1 can white beans (omit for paleo)
½ cup cherry tomatoes (halved)
¼ cup sweet red pepper (diced)
¼ cup red onion (chopped)
2 tablespoons of fresh basil (chopped fine)

Dressing:

4 tablespoons of extra virgin olive oil
1 ½ tablespoons of fresh lemon juice
¼ teaspoons of salt
¼ teaspoon of pepper
2 tablespoons balsamic reduction

Cook the quinoa according to directions and place in a large bowl.
Mix in the drained and rinsed white beans, tomatoes, red pepper, red onion, and basil.
In a small blender combine the olive oil, lemon juice, and salt and pepper.
Drizzle dressing onto the salad and mix.
Place the salad into the serving bowl or dish and drizzle balsamic reduction on top, and garnish with extra basil.

Sticky Garlic Noodles {An’s Famous Garlic Noodles Copycat, 15 minutes, Gluten-free}

on August 10, 2015December 22, 2020 By Kelley 82 Comments

These sticky garlic noodles taste just like the An’s Famous Garlic Noodles and can be made in under 15 minutes! And my version is gluten free! One word of caution- they are so very addictive! I strongly advise you use chopsticks to eat these tasty noodles so you don’t inhale them too quickly (as I did ;))! I just couldn’t get enough!

On a recent date night my hubby took me to a swanky Japanese joint that had an amazing menu! Some of the mouth watering options included crispy lobster dumplings and kimchi fried rice- but one menu option stood out from the rest- AN’s Famous Garlic Noodles. It was in BOLD and set aside from the other options. This really got my mind moving- just garlic noodles? Sounds soooo simple, too simple! How good could it actually be???? My curiosity got the better of me and I went ahead and ordered it!

The minimalistic white bowl arrived at the table with a fancy pair of black chopsticks. I peered into the depths of the deep white bowl and sized up the golden colored noodles. They were arranged in a perfect swirled pattern. Rising steam brought the scent of soy and garlic. I started salivating and jumped right it! They were heavenly. Divine. Perfect. And in 5 minutes they were gone!

So ever since then I’ve been dreaming of making my very own.

So back to the sticky garlicky noodles! The simple sauce is what makes this dish.

The flavors come together beautifully and have the perfect balance of

Garlicky-Salty-Buttery-Subtle Sweetness! YUM!!

This recipe can be adapted to pretty much any diet restriction as well!

For instance:

Gluten-Free: Quinoa Noodles or Brown Rice Noodles

Vegan– use a vegan butter substitute

Paleo– Sub noodles for Zoodles (zucchini noodles) and replace butter with ghee. You can order the Spiralizer (to make Zoodles) HERE.

Meat Eaters– Add chicken, pork or beef 😉

I’ve got EVERYONE covered, right!?

Now for what you have been waiting for……Here is my secret recipe:

Looking for ANOTHER AMAZING NOODLE RECIPE??? Try my RIDICULOUSLY ADDICTIVE Peanut Noodles too:

LOVE Noodles(or zoodles!)!? Get my ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!

Sticky Garlic Quinoa Noodles {An’s Famous Garlic Noodles Copycat, 15 minutes, Gluten-free}

Crazy Good Sticky Garlic Noodles, An’s Famous Garlic Noodles Copycat. Gluten Free, Paleo and Vegan recipe options too!

8 oz of gluten-free noodles (brown rice, quinoa noodles, zucchini noodles, etc)
3 tablespoons butter (or ghee, or vegan butter spread)
1/2 cup green onions (plus a few extra tablespoons for garnish, chopped)
3 garlic cloves (diced)
2 tablespoons of coconut sugar (or brown sugar)
2 tablespoons of tamari (or soy sauce)
Optional: 1/2 tablespoon oyster sauce

Boil the noodles according to directions until al dente, drain, and set aside (add some butter so they don’t stick together after draining).
Meanwhile in a saucepan over medium-high heat melt the butter.
Add the green onions and garlic and stir for about 1 minute until fragrant.
Add the sugar and stir vigorously until it is completely dissolved.
Add tamari (or soy sauce), and mix in thoroughly.
Toss the noodles with the sauce, plate and garnish with fresh green onions.