Thai Sweet Potato Carrot Soup

This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!


Ingredients

  • 1 shallot
  • 6 large carrots, peeled and cut
  • 1 sweet potato, peeled and cut
  • 1/4 cup celery
  • 2 scallions, whole
  • 1 tbsp red pepper flakes
  • 1 tbsp sriracha
  • 1 tbsp ginger
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 can coconut cream
  • salt & pepper to taste
  • cilantro & lime for garnish
  • yogurt lime sauce for garnish

Instructions

Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes.
Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes.
Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together.
Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer.
Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice).
Enjoy!!

Buffalo Chicken Stuffed Peppers

These are too good not to share! Always trying to find balance in my eating without sacrificing flavors or what I am eating. These Buffalo Chicken Stuffed Peppers have everything you need to feel full and fueled! I love buffalo chicken – usually on football sunday over wings or cauliflower bites! I love playing with the flavors and that’s why they work so perfectly in this dish! A combination of chicken thighs, shredded carrot, celery & 90 second rice come together with a tasty buffalo sauce and then stuffed inside green bell peppers! YUM!


Ingredients

  • 2 chicken thighs
  • 1/4 cup buffalo sauce (I use The New Primal Medium Buffalo Sauce)
  • 1 tbsp shredded carrots
  • 1 tbsp sliced celery
  • 1 cup rice
  • 2 green bell peppers, sliced and seeds removed

Instructions

Preheat your oven to 400 degrees. Place chicken thighs in oven safe pan and season with salt and pepper. Cook for 10 minutes. Remove and add buffalo sauce. Cook for 5 minutes. Remove chicken thighs from oven and shred with two forks. Add the carrot and celery and mix everything together. Place back in oven and cook for 5 more minutes.
Bring a pot of water to a boil. Slice your green bell peppers in half (top to bottom) and remove the seeds. Place the four pieces of bell pepper in the water and let them get soft. Drain water and remove from the pot.
Place 90 second rice in the microwave to cook. Remove the chicken thighs from the oven and set aside. Once the rice is complete, add 1 cup to the shredded chicken mixture.
Prepare a sheet pan lined with foil. Add bell peppers belly side up and stuff each with the chicken & rice. Place in the oven until the edges become crispy, about 3 minutes.
Top with a lemon yogurt sauce or sour cream and green onions and enjoy!

Fried Sweet Potato Goat Cheese Balls

I have been really into goat cheese recently. Mostly enjoyed on fall harvest salads with beets and massaged kale OR on a charcuterie board with fig and olive crackers. YUM! But this, this recipe is something cool that honestly didn’t realize how easy it was until I tried it. I had some left over sweet potato and half a log of goat cheese and that’s how the magic of this dish was created. These are perfect for a Friday night snack, part of your next party platter or great for sunday funday. Lets get to the details!

Ingredients

1/2 cup cooked mashed sweet potato
1/2 large log of plain goat cheese
1/2 cup gluten free flour + pinch of ground pepper
1 egg + 1 tbsp water
1 cup breadcrumbs

Instructions

Mix the goat cheese and sweet potato together in a ball. Roll into 1 inch balls. Prepare are bowl with flour + pepper, egg + water and bread crumbs. Add the sweet potato and goat cheese ball to the flour, then egg, then bread crumb. Repeat until all are coated completely. Place in the freezer for 10-20 minutes until firm. Add oil to a deep pan (about 1/4 cup) over medium high heat. Once hot, add goat cheese balls and cook until crispy on out the edges!
Enjoy with your favorite dipping sauce – I made a quick yogurt lime sauce and it was perfect!

Creamy Mushroom Pasta

Ok – here it happened – I transformed that creamy mushroom cauliflower soup in the THE creamiest and tastiest mushroom pasta! WOW! Cooking for one can get tough, especially with leftovers, so I am always trying to find new and fun ways to use things I have in my fridge. If you made my creamy mushroom cauliflower soup (my last post) then you can easily turn it into this delicious CREAMY MUSHROOM PASTA!!

This is the perfect cozy meal for any night of the week. It’s easy and comes together super quick (and quicker if you make the soup, because I use that in this recipe!) I can see a difference in the weather and all I want to do is cozy up on the couch with a big bowl of this pasta and lots and lots of cheesy garlic bread…oh and a glass of pinot noir because wine makes everything better!


Ingredients

2 cups of your favorite pasta
2 cups of Creamy Mushroom Cauliflower Soup
1 tablespoon butter
1/2 cup shiitake mushrooms, sliced
1/2 cup shredded asiago cheese
salt & pepper
cheesy garlic bread

Instructions

Cook pasta per the packaged instructions. While the pasta water is cooking, slice 3 shiitake mushroom’s and add to a sauté pan with olive oil. Cook until brown and golden. Once the pasta is done, reserve about 1/4 cup pasta water. Drain pasta and then add butter and creamy mushroom cauliflower soup to pot. Mix and then add pasta. Stir until well combined. Add asiago cheese and some of the pasta water to loosen the sauce. Let cook for 2 minutes. Plate in a bowl, add the shiitake mushrooms on top and add more asiago cheese. Serve with warm cheesy garlic bread and BOOM, perfect dinner is ready!

Enjoy!

Creamy Mushroom Cauliflower Soup

I don’t know what it is but a good cup of mushroom soup always makes me smile. This is the traditional with a big vegetable twist – cauliflower. Yes yes what can this magical vegetable not transform into? Perfect in this recipe, it adds extra body without overpowering the warming flavors of mushroom. I mean, more secret veggies packed in this soup is a good thing! So sneaky, I bet kids wouldn’t even be able to tell.

I have no clue when I started loving mushroom soup. We definitely did not eat this as a kid and if it didn’t have cheese in it (aka Panera’s Broccoli Cheddar Soup) I wanted nothing to do with it. Whenever it happened, I am so glad it did because this is perfect for a chilly fall day! Paired with a creamy smoked paprika greek yogurt drizzle & cheesy garlic bread – you can’t go wrong!


This recipe is easy and comes together in about an hour – perfect thing to cook while multi-tasking…I promise, I did just that while cooking it!

Ingredients

Creamy Mushroom & Cauliflower Soup

1 tablespoon butter
1 tablespoon flour
4 cups of mushrooms – you can use any, I used Cremini. A combination of mushrooms works well too!
1 head of cauliflower
1 shallot
4 cups broth – I used beef but you could substitute vegetable to make it vegetarian!
s & p to taste!
1/2 cup heavy cream
1 tablespoon Yondu umami seasoning

Creamy Greek Yogurt Drizzle

1/2 cup non-fat greek yogurt
1 teaspoon smoked paprika

Cheesy Garlic Bread

whole grain loaf
olive oil
1 tablespoon minced garlic
shredded mozzarella cheese

Instructions

Add butter and flour to a pot over medium high heat. Mix together as the butter starts to melt. This will help the soup thicken. Add the shallot and let it cook for about 2 minutes until fragrant. Add the mushroom and cauliflower. Mix together then add the broth. Let come to a boil and then reduce to a simmer for 30-35 minutes until the cauliflower is tender. Add s&p to taste stir occasionally. Once the cauliflower is tender transfer to a blender – I have a small blender so I did 2.5 batches (I poured the blended portion into a large bowl until it was all blended). Once it was all blended, I transferred back into the pot and added about 1/2 cup of heavy cream and Yondu umami seasoning. Stir until well combined and warm.

For the creamy greek yogurt drizzle combine greek yogurt, smoked paprika and 1 tablespoon of water. Mix until loose and creamy (you may need to add a little more water).

or the cheesy garlic bread – preheat oven to 375. Slice whole wheat loaf and drizzle olive oil on both sides. Add a pinch of minced garlic to eat slice and place in the oven for 5-6 minutes. remove and add shredded mozzarella cheese. Place back in the oven for 4-5 minutes until cheese is melted. Transfer to a broil setting for 1-2 minutes until everything is golden brown (watch it so it doesn’t burn!).

Transfer soup to bowls, add greek yogurt drizzle and give that bread a nice big dunk into this delicious fall soup! Enjoy!

Copycat Bantam Bagels

Have you ever heard of Bantam Bagels? They are the little bite sized bagels stuffed with cream cheese. Cool concept right? Well, I have made the ultimate copycat to the original! Using only a few ingredients that you probably have stocked in your pantry, these tasty breakfast treats will come together quick! Perfect with morning coffee watching the news or getting ready for a brunch at home to impress your friends. If you like bagels you will love these copy cat bantam bagels!


Back in April I found the best make-at-home bagel recipe that was good and clean! One of my new favorite wellness friends @badash.fitness shared the recipe. I have made it a handful of times for my family and they have loved it! My first few go’s with it have been using gluten free flour which works perfectly! Today I am using regular all purpose flour and the recipe came together without fail.


Ingredients

1 cup all purpose flour (gluten free works well too) + 1 tbsp
1 cup non-fat greek yogurt
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 block of cream cheese
bagel seasoning of choice (I used everything)

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone liner.
  2. Mix flour, baking powder and salt in a medium sized bowl. Add yogurt and mix until well combined and a dough starts to form. You may need to add a little more flour to make sure it isn’t too sticky.
  3. Cut the cream cheese into 1 inch cubes.
  4. Flour your hands and pull apart small sections of the dough (it should make 11-12 bites). Flatten the dough in your hand and place the cream cheese cub inside. Cover the cream cheese with the dough and roll into a ball. Repeat until all the dough is used. *Make sure to keep your hands floured as things could get a little sticky.
  5. Beat 1 egg and use a brush to coat the top of all the dough balls. Sprinkle your favorite seasoning on the top until they are all coated.
  6. Cook at 375 for 24 mins until golden brown on top.
  7. Enjoy!!

Apple Chai Crumble Cake

Fall is HERE! This Apple Chai Crumble Cake needs to be in your weekend plans stat! I was going to call this a muffin cake because my intention was to make muffins, BUT I suppose the muffin man walked away with my muffin pan and that’s how this crumble cake was born. I have said it before, I do not like baked fruit. I was a little reluctant to add apples but I knew I wanted to combine the apple flavor with the chai spice for this delicious breakfast, lunch, dinner, dessert cake! Grain-free, refined sugar free and freaking GOOD this cake is super flavorful with an abundance of spice and the crunch of an almost cooked apple. The crumble topping has hidden protein in it – hint hint my favorite cinnamon flavor protein powder! No secrets here, this cake is easy and comes together QUICK!


I have such a soft spot for crumb cake. I don’t know what it is – I think I love it because I don’t ever have to worry about a cake to icing ratio. I am 100% a cake gal and this crumb cake is ALL cake! I think my favorite fall flavors are chai – what’s warmer than cinnamon, clove and other warming spices! Makes me want to cozy up on the couch and watch movies! The chai spices mixed with the perfectly sweet honey crisp apples makes for the PERFECT treat!

Ingredients

CAKE
2 cups almond flour
1 t cinnamon
1/2 t ground gloves
1/2 t ground nutmeg
1/4 t ground cardamom
2 t baking powder
pinch of salt
3 eggs
2 T melted coconut oil
2 t pure vanilla
1/4 cup pure maple syrup
2 honey crisp apples, chopped
CRUMBLE
1/4 cup almond flour
1/2 scoop livbody lean vegan cinnamon swirl protein powder
(you could use any vanilla/plain flavor protein powder and add 1 t of cinnamon)
1 T melted coconut oil
1 T honey

INSTRUCTIONS

Preheat oven to 350 degrees – line an 8×8 pan with parchment paper (this help immensely with removing the cake from the pan) and cooking spray.
In a medium sized bowl add the almond flour, cinnamon, ground cloves, ground nutmeg, ground cardamom, baking powder and salt. Mix until well combined.
In another medium sized bowl add the egg, vanilla, coconut oil & maple syrup. Whisk until well combined and eggs are beaten. Add the chopped apples and mix until incorporated.
Add the dry ingredients slowly into the wet ingredients until it is all well combined. I recommend using a spatula as the apples are a bit large and will get stuck in the whisk!
Transfer cake batter into the pan. Cook at 350 degrees for 15 minutes.
While that is baking, lets make the crumble! Add the almond flour, protein powder, honey & coconut oil and mix with a fork until it forms a crumble.
Remove cake from oven after 15 minutes – spread crumble on top and cook for 15 more minutes!
Let the cake cool completely, slice & enjoy with coffee or ice-cream!


Butternut Squash White Bean Naan Pizza

I am loving all things butternut squash right now! Looking for comforting and versatile ways to cook with it that are a little out of the ordinary. Taking one ingredient and working it so that you can have multiple meals is my jam – saves time and money! Outside of the traditional, yet delicious butternut squash soup and roasted butternut squash – this is a roasted butternut squash and white bean naan pizza! Yes, this is as good as it sounds!


Everything starts with a peeled butternut squash – it seems daunting but really is quite easy with a good vegetable peeler! I roasted my squash at 425 degrees for 22 minutes flesh side down and then flipped over and cooked for 18 more minutes! I add a generous amount of olive oil all around the squash so that it can cook evenly. So now that we have the basics, let’s break down how to make this naan pizza!

Ingredients

1/2 roasted butternut squash
1/2 cup cannellini beans (cooked in the can is what I used) + more for topping
2 T olive oil
1 T minced garlic
2 whole grain naan
TOPPINGS
1 link chorizo sausage
sliced red onion
sage & thyme
goat cheese


Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper and place in the preheated oven. Follow directions above for roasting butternut squash. Hot out of the oven, combine the squash with the cannellini beans to a blender and mix until nice and smooth (you may need to add a pinch of water to get the consistency you want). Remove pan carefully and place naan on pan. Combine olive oil and garlic and spread on top of the naan. Split the squash and bean mixture across both pieces of naan and spread so that it almost reaches the sides. Now the fun part: toppings! I added cooked chorizo, red onion, cannellini beans, thyme & goat cheese to one. A vegetarian version would be everything minus the chorizo and I added sage and a balsamic glaze for an extra kick of flavor!

This one is EASY, good and you can get creative with the toppings! Let me know how you like it and what else you like to make with butternut squash!

News Ways to Eat: Sweet Potatoes

Since I shared with you in my last post the best way to cook a sweet potato, I thought I would share a few of my favorite Stuffed Sweet Potato recipes to help inspire you next time you make them! Yes, sweet potatoes are a great side dish; baked, fried, roasted, smashed – seriously you can eat them so many ways… but why not make these the star of the show, the roots of the dish that bring it all together.


Stuffed Sweet Potatoes

Philly Cheesesteak Stuffed Sweet Potato
Buffalo Chicken Stuffed Sweet Potato
Balsamic Chicken & Tomato Stuffed Sweet Potato
Breakfast Stir Fry Stuffed Sweet Potato

a fullbellythyme secret – leftovers are GREAT resource for your next stuffed sweet potato creation! Also, before you start stuffing, the easiest way to reach your full stuffing potential is to take a fork to the center of the sweet potato and mash in the middle so there is a hollow area for the deliciousness that awaits!

Philly Cheesesteak

This one was a no brainer – who doesn’t love a philly cheesesteak? I prepped about half a pound of ground beef and cooked it with diced onions, peppers & mushrooms in a sauté pan over medium heat. I added a little Worcestershire Sauce, salt, pepper & red pepper flakes! Create some space in the center of your sweet potato, stuff with the ground beef mixture then top with a handful of mozzarella cheese – microwave for 1 minute until the cheese has melted. Top with sliced green onion & enjoy!

Buffalo Chicken

This is a sweet and spicy combination you will want to run to make! Buffalo sauce is a hit or miss for me, I like it in moderation but down enjoy it on everything. Grilled chicken cooked in a cast iron skillet with The New Primal Medium Buffalo Sauce. I added a bit of butter to the pan to help the flavors of the buffalo sauce blend! I steamed so broccoli florets and added them to the pan once I flipped the chicken over. After the chicken has cooked through, I shredded it using two forks. Again, carved out a little hole in the sweet potato and got to work stuffing! This combination was so good – the heat from the buffalo paired so well with the natural sweetness of the sweet potato!

Balsamic Grilled Chicken & Tomato

This one kind of happened on accident. It was a combination of trying to use up produce in my fridge, using that last piece of chicken and trying not to waste! But am I glad this one happened – holy cow!! This one screamed summer and this balsamic tomato mixture is something I can’t live without. A whole pint of cherry tomatoes into a cast iron skillet with olive oil. Stir frequently until they really start to blister and get soft. Take any utensil and pop them so they burst! Now add about 2 T of balsamic vinegar, salt & pepper. Let it cook for 2-3 minutes until the flavors are combined. I ended up cooking the chicken in this very mixture so that all the flavors would bleed together. Slice the chicken. Stuff with tomatoey jam first then add chicken on top with more tomatoes. Finish it with basil! YUMMMMMMM.

Breakfast Stir Fry

You might be curious what a breakfast stir fry is? Well, simply, it’s leftover stir fry with an egg added to it! I am a culprit for taking leftovers and adding an egg and calling it breakfast – but hey why not! This one was GOOD! And could be perfect for lunch or dinner. This stir fry was a clean out the fridge stir fry; mushrooms, broccoli, peppers & corn mixed with a combination of rice vinegar, coconut aminos, garlic, honey & red pepper flakes. Rejuvenated in the microwave, stuffed into a sweet potato and topped with a delicious runny fried egg. This combo was extra tasty because the runny yolk doubled as a tasty sauce.

Now go stuff some sweet potatoes and share with me what you create! xx

Easy Sweet Potatoes

Ok, taking it back to the basics and breaking down the best way to cook a sweet potato. Yes, sweet potatoes can be cooked MANY ways but when you eat them as often as I do you need something simple, easy & foolproof.


What You’ll Need:

Sweet Potatoes
Olive Oil
Salt & Pepper

Instructions:

  1. Preheat your oven to 425 degrees and prepare a baking sheet with tinfoil
  2. Carefully cut both sweet potatoes in half long ways. Place the sweet potatoes down on the baking sheet flesh side down. The skin should be facing you at this point.
  3. Add about 1 T of olive oil to each piece of sweet potato (4 T total). Drizzle the olive oil so that the sweet potato is fully covered
  4. Place the sweet potatoes in the oven for 20 minutes. Remove the pan from the oven and carefully with tongs flip the sweet potatoes over
  5. Season the flesh side of the sweet potatoes with salt & pepper
  6. Place back in the oven for 18 minutes
  7. Remove & enjoy! The center of the sweet potato should be soft to the touch with a fork

I love incorporating sweet potatoes into all my of meals – breakfast, lunch and dinner! They are versatile, filling and healthy. An added bonus is that they can be transformed into french fries, and if you know me you know I LOVE french fries! In all seriousness, I made a batch of these sweet potatoes on Sunday and had them ready to go for the week ahead! They can be stored in an airtight container in the fridge for up to 5 days. They reheat very well in the microwave, air-fryer or oven!

Now go make some sweet potatoes and let me know what you think!

Cut sweet potatoes in half long ways
drizzle about 1 T of olive oil over each sweet potato. Cook at 425 degrees for 20 minutes
remove & flip, season with salt & pepper and cook for an additional 18 minutes
perfectly cooked sweet potatoes!