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Updated: Feb 18

Creamy Cauliflower Soup (dairy-free)


1 head of cauliflower, chopped into pieces

1 medium yellow onion peeled and diced

3-4 cloves of garlic peeled and minced

2 sprigs of fresh thyme

1 tablespoon of olive oil

2-3 cups of chicken broth or bone broth

1 bay leaf

1 cup of full fat coconut milk


Sauté the onions in olive oil for 3-4 minutes on medium heat, then add garlic for another 1-2 minutes. Add the cauliflower florets and sauté for 10 min. Add the broth, thyme and bay leaf and simmer for 20 min until the cauliflower is tender. Remove the thyme and bayleaf, then use an immersion blender and blend the cauliflower. Next, add the coconut milk. Salt and pepper to taste. Sometimes, I add red pepper flakes or thyme on top.


Clean Vegetable Detox Soups

3 stalks of celery, chopped

2 zucchini, chopped

1 bunch of kale, remove the ribs and chop into bite size pieces

3 carrot peeled and chopped

1-2 leeks, cleaned well and chopped

1/2 onion peeled and diced

1 tablespoon of Olive Oil

Spinach

handful of fresh parsley roughly chopped

3 cloves of garlic - diced

2-3 cups of veg broth


Sauté the onions, leeks, carrots, celery in olive oil for 4-5 minutes, then add garlic and saute for another 1-2 minutes. Add zucchini and kale. Then add broth. Simmer for 30 min. Add parsley at the end and enjoy!



Butternut Squash Soup


Many of the dishes I make at home I've pulled and modified from a number of different recipes. This is a very simple butternut squash soup recipe with a nice twist, curry. There are a couple of different ways to cook the butternut squash. One way is to cut the butternut squash in half, scoop out the seeds and bake facedown on an oiled baking sheet at 400 degrees until tender, probably 25-35 minutes.

Another way is to peel the butternut squash and cut into chunks, then roast it or just add it to the pot while sautéing the carrots, onions, and celery. Either way, make sure the butternut squash if fork tender.

1 yellow onion chopped

1 leek chopped (make sure to clean the leek) optional

2 carrots peeled and chopped

1 stalk of celery chopped

3-4 cups Broth of vegetable or chicken broth

1-2 tablespoon of curry

salt and pepper to taste

1 cup of coconut milk

Sauté onion, leeks, carrots and celery together in a pot with 1 tablespoon of olive oil. Add butternut squash, curry, and broth and cook for 30 min. Add the coconut milk and stir together, then blend with an immersion blender or transfer to a blender.

I like to serve this with a crunch - crispy kale chips or roasted pumpkin seeds. Enjoy!















Updated: Feb 17



2 cups of almond flour

1 tsp baking soda

½ pinch of salt

2 mashed bananas 

2 tablespoons flax, freshly ground (flax and water can be exchanged for eggs)

3 tablespoons of water 

2-3 tablespoons of maple syrup or honey

2 tablespoons of melted coconut oil

1 tsp of vanilla extract 

¼ cup chocolate chips

Pinch of cinnamon (Optional)


1) Preheat oven to 350 and line the pan (s) with parchment paper, or cupcake pan with liners.

2) In a small bowl, mix together  the freshly ground flax and water. Allow to sit for 7 minutes.

3) In another bowl, mix together the almond flour, baking soda and salt. Set aside.

4) Mix together the mashed bananas, flax mixture, coconut oil, maple syrup or honey, and vanilla extract. Once combined add almond flour mixture and stir. Fold in chocolate chips and pour into desired pan.

5) Bake for about 25-30 minutes or until lightly golden brown.


Enjoy! 🙂 - Maeve Kenney





Crust

1 1/2 cups of rolled oat

1/2 cup brown rice flour

1/2 cup chopped nuts - pecans or almonds

1/3 cup olive oil or coconut oil melted

2. Tablespoons of maple syrup

1/4 cup of water

Pinch of salt

Filling

1 1/2 - 2 cans of pumpkin

2 eggs

1/3 maple syrup

pinch of salt

1 tsp of ground cinnamon

1/4 tsp of ground ginger

1/4 tsp of ground cloves (optional)

1/4 tsp of ground nutmeg

1/4 cup of coconut milk

Preheat oven to 400 degrees.

1. Curst: combine all ingredients and mix well. With wet hands, press the crust evenly into the prepared pie plate. Bake for 5-7 minutes.

2. Filling: Mix together all of the ingredients in a food processor or use a whisk.

3. Pour filling into the prefaced piecrust. Bake at 400 degrees for 15 minutes, then Reduce to 375 degrees for 30 more minutes. Let set and cool before serving.