Sticky Honey Garlic Meatballs, by Diane

 

I found this recipe on IG from @halfbakedharvest and it looked like a great thing to meal prep for lunches this week. I made a few tweaks to the recipe and it was good, but just good. I wish she had used the aromatics outside of the sauce, and the meatballs burned the pan before the broccoli cooked. So if making this again I'd adjust the cooking method. I also needed more sauce here so doubled it. But, the meatballs were super tender and it was good flavors overall!

Ingredients:

1 lb ground chicken

1 tbsp soy sauce

1 tbsp minced ginger

2 tbsp thinly sliced scallions, green and white parts

1 tsp sesame oil

Pinch salt

3 tbsp cornstarch

Oil (I used sesame and EVOO)

1/2 cup soy sauce 

1/4 cup honey

1/3 cup water

4 garlic cloves, minced

1 tbsp minced ginger

chili flakes and sesame seeds

1 large head of broccoli, cut into florets

Directions:

1. Mix meatballs using ingredients from chicken to pinch of salt, combine well, then roll into meatballs on a plate and toss around in 2 tbsp cornstarch to coat. 

2. Mix sauce ingredients of soy sauce, honey, garlic, ginger, and chili flakes and set aside.

3. Heat oil in a large saucepan over medium high heat, cooking meatballs until all sides are browned. 

4. Remove meatballs and add broccoli to the pan, then add sauce and meatballs back in. 

5. Create a slurry with remaining 1 tbsp cornstarch and 2 tbsp water, add to the pan, and cook until sauce gets glazed and sticky. Top with sesame seeds.

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Fall Bowl, by Diane

I created this warm bowl for dinners this week and haven't wanted anything since!! It is SUCH a great combo of flavors and so freakin easy to meal prep and heat up during the week. And it's healthy to boot. Total win! Side note, this was my first time whipping up my own vinaigrette, and it was SO delicious. I was out of dijon mustard so I had to get creative, and I'm pretty impressed with the outcome. I think it's what makes the whole bowl shine, and I can see this used as a marinade or dressing for so many other recipes! I ran out of pecans which I was going to chop and add to this bowl for crunch, and I think that would be a good addition! I also added it over some kale one day as a salad, and one day there was some goat cheese in it. Yum!

Note: this made about 4 bowls across the week, with some leftovers for another 1/2 bowl at the end of the week. For leftovers, I warmed up all the ingredients except the apple and the dressing.

Ingredients:

For the Bowl:

Chicken, grilled and sliced (I used 2 bags of pre-grilled chicken to make this easier)

2 crowns broccoli, cut into bite size pieces

2 large sweet potatoes, peeled and cubed

4 portobello mushrooms

2 cups wild rice and quinoa mixture, cooked according to package directions (I used 1/2 cup warmed rice in each bowl)

2 sweet crisp apples, peeled and cubed (I used 1/2 an apple in each bowl)

EVOO

For the Dressing:

5 tbsp EVOO

2 tbsp white vinegar

1 tbsp shaoxing wine

1 tsp mustard powder

1 medium shallot, minced

1 stalk rosemary leaves, minced

5 stalks thyme leaves

Salt and pepper to taste

1/2 tbsp fig jam

Instructions:

1. Toss the broccoli, sweet potatoes, and mushrooms in EVOO and roast until tender at 350. I made sure the sweet potatoes really caramelized on each side before pulling them out to add extra flavor. 

2. Whisk all dressing ingredients together and set aside.

3. Combine all ingredients and devour :)

 

Goddess Bowl, by Diane

 

I created this bowl specifically because of my Flower Child Sweet Potatoes, and I added the remaining ingredients from there. I called it a Goddess Bowl because I felt so damn healthy and glowing when I ate it for dinner tonight! I always see these creative bowls on instagram but avoid them because of all the prep of the ingredients, and this one did require a bit of prep. But now I have healthy easy bowls for the week and I'm pretty pumped about that! I used roasted mushrooms and beets along with my Burnt Broccoli and grilled chicken here, and for the rest of the week I have some greens I want to serve it over along with a dressing I want to create (I just ran out of time tonight!).

Ingredients:

Red and golden beets, cubed and roasted

Flower Child Sweet Potatoes

Burnt Broccoli

2 cups baby bella mushrooms, sliced

1/2 red onion, thinly sliced into rings

1 chicken breast, cooked and sliced

Salt

Coconut oil

Directions:

1. Saute onions in a large pan with a sprinkle of salt and coconut oil over medium heat until browned, then add in mushrooms with another sprinkle of salt and cook until done.

2. Assemble your bowl with the mushroom mixture, sweet potatoes, broccoli, beets, and chicken.

Broccoli Salad, by Diane

 I saw this as a side dish on @wholefoodfor7’s page, and I love a good broccoli salad! Bonus, all these ingredients are good for my Whole30!

Ingredients:

6 cups broccoli florets, chopped

1/4 cup diced bacon, cooked

1/8 cup diced red onion

1/2 cup sunflower seeds

1/2 cup red grapes, sliced horizontally (I didn’t have these)

1/2 cup cashews or almond slices

1 cup mayo

6 dates, soaked in hot water

2 tbsp red wine vinegar

Directions:

1. Mix broccoli through nuts in a large bowl.

2. Blend remaining ingredients until smooth, mix in. 

Beef and Broccoli Meatballs, by Diane

I got this recipe from @justjessieb and thought it sounded like a cool spin on my fave Chinese takeout dish. It fit the bill for a protein packed Whole30 lunch for the week, but unfortunately when it all combined together it was a little lackluster. I wanted to follow the recipe but should have stuck to my instincts because the meatballs were lacking flavor and a little dry, the broccoli was overcooked, and the sauce needed a bit of oomph (I ultimately fixed this last one!). But when combined, the delicious sauce got lost and didn't really flavor the dish like I had hoped.


Ingredients:

2 lb ground beef
1 egg
2 tsp toasted sesame oil
1/2 cup almond flour
1/2 tsp each ground ginger, salt, pepper, garlic powder
2/3 cup coconut aminos
1/4 cup balsamic vinegar
2 tbsp. toasted sesame oil
2 tsp minced garlic
1/2 tbsp. Dijon mustard
1 tsp ground ginger
Pinch red pepper flakes
4 crowns fresh broccoli, cut into florets


Directions:

1. Bring a large pot of water to boil and preheat the oven to 400.

2. Combine beef through garlic powder, form into meatballs, and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes.

3. Toss the broccoli in the boiling water and cook until fork tender.

4. Combine the remaining ingredients over medium high heat and cook until it reduces by 1/3. I used arrowroot powder to thicken the sauce.

5. Toss the cooked meatballs in the sauce, and pour over the broccoli.

Teriyaki Beef Stir Fry, by Cheryl

I haven't made homemade teriyaki sauce before. This came out really well! Delicious, actually! I have some steak and veggies in the fridge and didn't know what to do with them. After realizing I didn't have any hoisin or teriyaki sauce I figured I could just make my own sauce since I had all of the ingredients. And viola! Serve with rice or cauliflower rice. Yum!

Ingredients (Recipe from here):

1 lb thinly sliced steak like sirloin or flank
3 cups mixed vegetables (I used broccoli, peppers, and onions)
salt and pepper
1 tbsp vegetable oil
optional garnishes: sliced scallions or sesame seeds

For the sauce:

1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp honey
1 tsp toasted sesame oil
1 tbsp + 1 tsp cornstarch

Directions:

1) For the sauce, place all ingredients except soy sauce into a pot over medium heat. Stir until sugar is dissolved, about 3 minutes. Turn heat to high and bring to a boil.

2) Mix the cornstarch with 2 tbsp of water. Add the cornstarch mixture to the pot and boil until sauce is thickened, 1-2 minutes. Set sauce aside.

3) For the stir fry: Heat 1 tsp vegetable oil in a large pan over medium high heat. Season the veggies with salt and pepper. Cook for about 3-5 minutes.

4) Add two tbsp water and cook until water is evaporated. When the vegetables are crisp tender remove from pan and set aside.

5) Wipe out the pan. Heat two tsp oil over high heat. Place the steak in the pan (may have to do two batches) and season with salt and pepper. Cook 2-3 minutes each side until cooked through.

6) Add all of the meat and veggies back to the pan. Cover with the sauce and cook for about 2-3 minutes until warmed through.

7) Garnish with green onions or sesame seeds if desired.

Broccoli Salad, by Diane

This was a really great side dish to accompany my lunches this week! You can easily modify this to fit your taste, but I really loved this combo. Recipe insp from @wholefoodfor7, I mixed some ingredients in/took some out that I liked (posted below).

Ingredients:

6 cups broccoli florets, cut into bite size pieces
2 broccoli slaw
8 slices bacon (I used prosciutto), diced small
1/2 red onion, diced small
1/2 cup raisins
1/2 sliced almonds
1/4 cup sunflower seeds
1 cup mayo
6 dates + 1 cup hot water
2 tbsp. red wine vinegar


Directions:

1. Soak the dates in hot water.

2. Mix the dry ingredients in a large bowl.

3. Blend mayo, vinegar, and dates (toss the water) until smooth, and pour over dry ingredients.

Burnt Broccoli, by Diane

This side dish is from @daniellewalker on Instagram, and was a fun addition to try! I am always looking for new fun ways to eat veggies, and I really liked the interesting mix of spices and charring on the broccoli! Super easy to make as well.

Ingredients:

4 broccoli crowns, cut into bite size pieces
3 tbsp. oil (I used some bacon fat and coconut oil, the author suggests ghee and avocado oil)
3/4 tsp lemon juice
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp each chili powder, onion powder, cumin
1/8 tsp each cinnamon, coriander, pepper

Directions:

1. Preheat oven to 425, and line a baking tray with parchment paper.

2. Place broccoli evenly spaced on the baking trays, drizzle with oils, sprinkle with seasonings, and toss to coat.

3. Bake for 10 minutes, toss with melted oils, bake for another 15-18 minutes.

Cheesy Broccoli and Chicken Spaghetti Squash Casserole, by Diane

The thickest, creamiest "cheesy" sauce!

This Whole30 recipe came from @littlebits_realfood on Instagram. I hate recipes with quotation marks, like made with "chicken," but this recipe isn't real cheese hence the "cheesy" sauce. It's super healthy, full of good fats, and super delicious! I added chicken to the original recipe, which I'll include below. This one was a hit!

Ingredients:

1 small butternut squash
1 medium spaghetti squash
1 lb chicken breast
2 large crowns of broccoli, fresh
EVOO
Salt and pepper
1/2 cup full fat coconut milk
1/2 cup nutritional yeast
3/4 chicken stock
1 tsp each Dijon mustard, garlic powder, onion powder

Directions:

1. Preheat oven to 400.

2. Roast the spaghetti squash by cutting in half lengthwise, removing seeds, drizzling with EVOO, and placing on a baking tray squash side down for about an hour or until soft enough to shred.

3. In the same oven, roast the butternut squash by peeling and slicing/cubing into 1 inch thick sections, placing on a baking sheet lined with parchment paper and drizzled with EVOO, salt, and pepper until slightly browned (flip halfway), about 40 minutes.

4. While the squash cooks, cube the chicken (small pieces are best) and cook in a pan with EVOO until just white on the outsides. Set aside.

5. Cut the broccoli into small pieces, set aside.

6. When the butternut squash is finished, place it in a blender along with coconut milk, nutritional yeast, chicken stock, Dijon, garlic and onion powders, and salt and pepper to taste. Blend until thick and creamy, and retaste for seasonings. I found that although it was perfectly seasoned after this step, once it cooked the liquid from the remaining ingredients watered it down a bit so I would overseason this step!

7. Shred the spaghetti squash, then combine all ingredients in a 9x13 casserole and mix very well. Bake uncovered for 25 minutes until bubbly and slightly golden on top.

Chicken and Broccoli Stir Fry, by Diane

I made this for dinners this week, it is another Whole30 recipe from Instagram (@thewoodenskillet) but you could easily adapted if you didn't want to follow the rules. The recipe was for beef and broccoli, but I was already having burgers for lunches that week so I switched it up to chicken and added extra veggies. This was really good, pretty easy to throw together, and lasted a long time. I even turned it into a really good soup by adding broth and rice noodles the other night! My only complaint was that the ginger taste was very strong and there was not enough sauce, so I would make some extra sauce next time without adding extra ginger.

Ingredients:

Sauce:
1/4 cup chicken broth
1/2 cup coconut aminos (or soy sauce)
3 tbsp rice vinegar
1 tbsp orange juice
1 tbsp cornstarch
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
Pinch of salt

Chicken/Broccoli:

1.5 lbs cubed chicken
4 heaping cups broccoli florets
1 pint sliced mushrooms
1 cup shredded carrots
1/2 shallot, sliced thinly
5 springs scallions, sliced (green and white parts)
Sesame oil, coconut aminos

Directions:

1. In a small mixing bowl, combine the ingredients for the sauce with a whisk and set aside.

2. Heat a large pan over medium high heat, add in 2 tablespoons of sesame oil and the chicken. Cook until white on all sides and cooked through, place in a bowl and set aside.

3. Add two more tablespoons of sesame oil and 1 tbsp of coconut aminos to the pan, then sauté carrots, shallots, and scallions until the shallots carmelize. Place in the bowl with the chicken and set aside.

4. Add 2 tablespoons of sesame oil and 2 tablespoons of coconut aminos to the pan, add broccoli and mushrooms and cook through. If the ingredients start to burn you can cover the pan to expedite the cooking process of the broccoli.

5. Combine all ingredients back into the pan including the sauce, stir until the sauce starts to thicken about five more minutes.

Easy Morning Fritatas, by Diane

I made these this week as a switch from my usual soaked oats and they were so great to grab and eat on the go! They are obviously customizable, but I really liked this combo! I'll definitely be making these again.


Ingredients:

1 small head broccoli, cut into bite size pieces
30 grape tomatoes (I used a sweet variety here)

9 Eggs
Salt and pepper


Directions:

1. Preheat oven to 350. Spray a baking sheet with cooking spray, toss the veggies with some olive oil and spread evenly onto the tray. Bake for 20 minutes until the broccoli starts to char and the tomatoes almost burst.

2. About 5 minutes before the veggies are done, spray a muffin tin with cooking spray. Whisk the eggs with salt and pepper and set aside.

3. When the veggies are done, distribute them evenly into the bottom of each muffin tin. Pour the eggs in until the cups are about 3/4 of the way full.

4. Bake in the oven for another 20 minutes, or until the fritatas are completely cooked through and you can remove a clean toothpick from the center.

Creamy Chicken Quinoa Broccoli Casserole, by Cheryl

First post of 2017! And it's already getting close to the end of January... we need to step up our game! A new baby in the house hasn't left me much time to try new recipes, though I have been looking for easy and quick slow cooker meals and large dishes that I can prepare and then have many leftovers from. One such dish is this creamy chicken, broccoli, and quinoa dish I made the other night. So this dish was good, not great. I found it to be easy to make with plenty of food to go around while being very healthy. Mine just didn't come out as creamy as I would have hoped... in fact it was a tad dry. I also would have preferred it to be more flavorful so maybe next time I'll add extra seasoning. I think I'll make this again because it was gobbled up by all of us and gave us leftovers for the next night! Yum!

Edit to add: I forgot to use the flour in my sauce mixture! Could be a reason for my my sauce not being creamy!

Ingredients (recipe from here):

2 cups chicken broth
1 cup milk
1 teaspoon poultry seasoning (I made my own)
1/2 cup flour (just realized I forgot to use this! Maybe that's why my liquid was loose and not creamy!)
2 cups water, divided
1 cup uncooked quinoa
1/4 cup crumbled bacon, optional
1 pound skinless, boneless chicken breasts
2 teaspoons seasoning
1/4 cup shredded Gruyere cheese (or any kind)
3 cups fresh broccoli florets

Directions:

1) Preheat oven to 400. Grease a 9x13 baking dish.

2) Bring the chicken broth and 1/2 cup of milk to a low boil in a saucepan. Whisk the other 1/2 cup of milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a creamy sauce forms.

3) In a large bowl, whisk the sauce, one cup of water, quinoa, and bacon, and stir to combine. Pour the mixture into the baking dish. Slice the chicken breasts into thin strips and lay them over the top of the quinoa mixture. Sprinkle with seasoning. Bake uncovered for 30 minutes.

4) While the casserole is in the oven, place the broccoli in boiling water for one minute and then run under cold water.

5) After 30 minutes take the casserole out of the oven and stir it around, and if needed bake for an additional 10-15 minutes (I did 5). Add the broccoli and up to a cup of water, stir, and bake for 5 minutes.

Healthy Baked Broccoli Tots, by Cheryl

These are seriously yummy! I originally made them for Julia, but after tasting them I think I might be snacking on them as well! Julia ate three before we even sat down for dinner, and Jon snuck in two as well. They have a good amount of crunch and just the right amount of chewiness! And for someone that isn't the biggest broccoli fan I have to say that I absolutely love these! We ate them plain, but any type of sauce or dip would go great with it too. Yum!

Ingredients (recipe from here):

2 cups uncooked or frozen broccoli
1 large egg
1/4 cup diced yellow onion
1/3 cup cheddar cheese
1/3 cup panko breadcrumbs
1/3 cup Italian breadcrumbs
2 tablespoons parsley (I didn't use this)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

1) Preheat oven to 400. Grease a baking sheet or cover with parchment paper.

2) Blanch the broccoli in boiling water for one minute then remove and shock with cold tap water to stop the cooking process. Drain well.

3) Chop broccoli finely and mix thoroughly with the egg, cheddar, onions, breadcrumbs, and seasoning. Scoop about 1.5 tablespoons of mix and gently press between your hands into a ball and then press into a tater-tot shape. Place on baking sheet.

4) Bake until golden brown and crispy, about 18-24 minutes (mine took 20). Turn halfway through.

Thai Fried (Cauliflower) "Rice", by Diane

In my search for recipes without grains, I have come across a lot of cauliflower "rice" recipes. Apparently, if you process raw cauliflower it cooks up and tastes just like rice, making it a great substitution. I was always skeptical of this until I had a delicious stew at my local favorite organic market last weekend and realized after I finished it that it had contained cauliflower and not rice as my friends and I had thought. The fact that we were all duped by this made me excited to get started on a recipe using this cool substitution!

One of the first recipes I came across is cauliflower fried rice. It seemed easy enough, but I wanted to steer clear from using exclusively soy sauce as chinese restaurants do (I'm trying to avoid soy, sodium, and gluten!) so I created a thai red curry sauce to pair with it instead. The end result- Thai Fried Cauliflower Rice- was SO good and tasted like it came from a restaurant! The best part, while it was filling and healthy, I would have never known it wasn't rice. I will say that the end result did have a hint of cauliflower taste, which was fine by me because I would have used it in this recipe anyway if it wasn't already the star ingredient. Definitely predicted to be on repeat across 2015!

One last note- the coconut oil really brought out the flavors of the sauteed ingredients even before adding the sauce in, you could definitely skip the sauce and be satisfied!!


Ingredients:

2 medium heads cauliflower
2 steam bags of oriental stir fry vegetables (or you can buy all the ingredients seperately, this is what I had on hand and worked perfectly!)
3 1/2 tbsp coconut oil
1 package baby bella mushrooms, sliced (any other kind works well too)
1/2 lemongrass stalk, sliced thinly
3 cloves garlic, minced
1 bunch scallions, sliced, green and white parts
1/2-1 whole jalepeno, seeds and ribs removed, sliced thinly
1 lb thin sliced chicken breasts
1 lime, cut in half
1 tsp ginger (in spice form)
Pink Himalayan sea salt and pepper
1 15 oz can lite coconut milk
4 tbsp red curry paste
1 tbsp brown sugar
2 tbsp chicken broth
6 eggs, whisked together
2 tbsp low sodium soy sauce

Directions:

1. Steam the bags of vegetables separately and set aside.

2. Chop cauliflower heads into large chunks, place in food processor in batches until it processes down to the size of rice grains. Place in a large bowl and set aside.

3. In a large saucepan heated on medium high, add 1.5 tbsp of coconut oil and heat until melted. Add mushrooms, lemongrass, garlic, scallions, jalepeno, and steamed veggies. Cook until the mushrooms have softened. Place in a very large bowl and set aside.

4. In the same saucepan, add 1.5 tbsp of coconut oil and the cauliflower rice. Cover and steam, occasionally stirring until all the rice is cooked and softened. Add to the bowl with the veggie mixture and set aside.

5. Sprinkle the chicken breasts on one side with lime juice from 1/4 lime, 1/4 tsp ginger, salt and pepper. In the same saucepan, add remaining 1/2 tbsp coconut oil and heat until very hot. Add in chicken breasts, making sure there is enough room (you'll likely need to do 2 batches) and placing the chicken seasoned side down. Season the top side and flip over until cooked through and browned. Remove from pan and set aside.

6. In the same saucepan, add coconut milk, red curry paste, and brown sugar, whisking together until combined. Add in remaining 1/2 tsp ginger and salt to taste. Bring heat to low and simmer for 5 minutes. Meanwhile, slice the chicken thinly and add it back into the pan with the sauce. Combine sauce and chicken with veggie mixture.

7. In the same saucepan, add chicken broth and eggs and scramble until you have fluffy eggs. Make sure to dice them finely with the spatula while they are cooking.

8. Add the eggs and soy sauce to the rest of the ingredients and toss together. Adjust seasonings to taste.

Broccoli Cheddar Quinoa Bites, by Cheryl

I originally made these for Julia, but after tasting them I decided that they are a great snack to have around for me as well! They are quick and easy to make and might be good with some kind of sauce, but they are mighty tasty on their own. If you make the quinoa ahead of time then this is super easy. The only adjustment I made was that I put the veggies in the food processor and chopped them that way so the pieces were smaller, rather than cutting them up. Delicious! Recipe is from Alida's Kitchen Yum!

Ingredients:

1 cup uncooked quinoa
2 cups water or chicken broth (I did one of each)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely minced
1 1/2 cups shredded cheddar cheese (I did a mix of whatever I had on hand)
1/2 teaspoon paprika
Crushed red pepper

Instructions:

1) Cook quinoa according to package instructions. Preheat oven to 350.

2) In a large bowl combine quinoa, eggs, broccoli, onion, garlic, cheese, paprika, and red pepper.

3) Spray muffin tin with cooking spray.

4) Fill each muffin tin with quinoa mixture. I filled mine to the top because it made a lot. Bake for 15-20 minutes, or until the edges turn golden brown. Let cool for 5 minutes and then gently remove from pan to cool completely.

Non-dairy Broccoli Vegetable and Cheese Soup, by Diane

I came across this recipe from a blog I love, Oh She Glows. This blog takes comfort foods and remixes them into healthy, nutritious options. So when I found this recipe to mimic broccoli and cheese soup, and then saw it incorporated fall's amazing squash, I was hooked. This recipe could not be easier, or healthier, or more delicious for that matter! It makes a ton (10 cups), keeps in the fridge (it gets better with time!) or freezer, and is very filling as a meal itself.

A note on the non-dairy part of this recipe: it is made with nutritional yeast instead of cheese. Nutritional yeast is a deactivated yeast with a bunch of B vitamins added to it. It is also packed with protein (it is a complete protein), fiber, potassium, and selenium. It has a creamy, cheesy flavor and therefore can be added to anything in place of cheese. Now, let me be the first to say that a cheesy-tasting yeast made me want to gag and therefore I have avoided using this product until recently. On accident I ate it in the form of cheesy kale chips from Whole Foods, and it was only until after I finished amazing said kale chips that I thought to read the ingredients and lo and behold- it was nutritional yeast instead of what I thought was delicious cheddar. So, I decided to try it out in a recipe, and this seemed like a great time to do so! There is also no use of cream or dairy like in traditional broccoli cheese soup- the soup is thick and creamy enough on it's own from the pureed vegetables.

I made a few switches to this recipe that came out nicely. First, I added in a small butternut squash to take advantage of fall produce. Second, I used vegetable stock instead of broth (this is a recent tip I picked up that really makes a world of difference, and works with chicken or beef broth as well- I am never going back to broth again!). And third, since I didn't have smoked paprika and didn't want the cayenne, I used one of my favorite spices- hungarian sweet paprika. I used about 1/2 to 1 tablespoon of this in place of her use of these two spices. Finally, I wanted more of a cheesy flavor so I wound up using around 8 tbsp of the nutritional yeast. Really, this recipe is great because you can customize it to what vegetables and spices you love or have on hand.

Another note on her technique- she uses a vitamix and purees the soup in batches after it cools. I have an immersion blender and therefore could blend the soup in it's pot in one batch while it was still hot- much easier and I am sure much less messy! If you don't have this handy gadget, follow along with her instructions- a blender will work fine as well.

Original recipe here: http://ohsheglows.com/2013/09/25/luxurious-7-vegetable-and-cheese-soup/


Ingredients:

1 tablespoon extra virgin olive oil
2-3 cups chopped sweet onion (from 1 large onion)
3 large garlic cloves, minced
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cinnamon (optional)
Salt and pepper, to taste (I used about 1 teaspoon salt)
For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Light Broccoli, Potato, and Cheese Soup, by Cheryl

This is a delicious soup that is great on those cold nights in. My sister in law's friend has a cooking blog, which you can find here and this is where I found this recipe. It's creamy, it's velvety, and it's healthy! It can be whipped up in 30-40 minutes, which makes it a good recipe for the work week. Yum!

Ingredients:

1 small onion, chopped
1 carrot, chopped (I used 2)
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp all purpose flour
3 cups low sodium chicken broth
1 cup milk
2 medium baking potatoes, peeled and diced small
salt and pepper
4 cups broccoli florets, cut into pieces (she recommends using 2 lbs of frozen florets, cooked)
1 tbsp grated Parmesan cheese
1 3/4 cups shredded cheddar cheese

Directions:

1) Chop onion, carrot, celery, and garlic in a food processor. In a large stock pot over low heat, melt butter and cook vegetables until soft and fragrant, about 5 minutes. Add flour, salt, and pepper, and stir until smooth.

2) Add chicken broth, milk, potatoes, and adjust heat to high until soup comes to a boil. Cover and cook until potatoes are soft, about 10-15 minutes.

3) Add Parmesan cheese and broccoli and stir well. Taste for salt and pepper and adjust accordingly. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well, and until melted and remove from heat.

4) Using an immersion blender, quickly blend part of the soup until desired consistency is reached. Serve with crusty bread and additional cheese if desired. If you don't have an immersion blender (mine is still in storage so I couldn't use one) blend the soup in one cup portions in the blender, keeping in mind to let the steam vent.

Pancetta Parmesan Bread Pudding with Broccoli Rabe, by Diane

This was a great and easy recipe and very impressive for company! Not the healthiest of dishes, but definitely worth the calories! Recipe from Bon Appetit.

Ingredients:

1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta

Directions:

1. Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly. 

2. Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan. 

3. Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.