Gluten Free Casein Free Fettuccine "Alfredo"

What you will need:

1-head of cauliflower cut in to pieces
3-cloves or garlic, peeled
3-tbs. Earth Balance (vegan butter)
Chicken broth, water or vegetable stock
GF Pasta (I used Ancient Harvest Quinoa Spaghetti)


Put cauliflower and garlic in sauce pan, add enough broth to cover. Bring to a boil them simmer until tender. Blend until smooth. Transfer sauce back in to sauce pan. Add butter and salt and pepper to taste.

Meanwhile cook pasta until al dente.

Toss pasta in sauce and serve!

With this dish you can add chicken or sun dried tomato!

Carrot Ginger Soup with Coriander

This soup was inspired by a chilly night and a stuffy nose. This soup is sure to warm you up and clear those sinuses!

What you will need:

3 tbs. olive oil
3 garlic cloves chopped
1/2 onion chopped
1 inch of peeled ginger
2 cups of water or chicken broth
2 large carrots peeled and coarsely chopped
1/2 tsp. Gran Masala (sub for curry powder if necessary)
1/2 tsp. Coriander
Salt and Pepper to taste

Sweat down onions in pan with olive oil, add garlic and ginger sauté until fragrant. Add carrots, water, and salt. Bring to a boil and simmer until carrots are tender. Blend and add spices as blending.

Enjoy!!!

Green Goddess Smoothie

No this isn't a science project. Yes I know St. Patrick's Day has come and gone. This smoothie is a great way to sneak veggies into a healthy breakfast.Do not let the color steer you astray this is a must try! This combination of power foods is a great way to kick off any day.

1 pear
1 cup fresh blueberries (frozen works too)
1 cup kale
1 cup spinach
1/2 tbs. raw agave syrup
1 cup hemp milk (sub for soy, almond or coconut milk)

add some ice and blend!

NO SOUP FOR YOU!-

Soup is one of my absolute favorite way to have an affordable and healthy meal that is also extremely satisfying.

Roasted Tomato Soup
3 tbs. Extra Virgin Olive Oil
1 whole Onion coarsely chopped
3 cloves of garlic through garlic press
2 cans of diced tomatoes
1 carrot peeled and chopped
2 celery stalks
1 quart of organic chicken stock (substitute for water or vegetable stock)
6 fresh basil leaves
1 tbs. dried oregano
-red chili pepper flakes*
-Sea salt and fresh cracked pepper*
-Curry powder*
(*to taste according to preference)
Pre-heat oven to 375 degrees
In a large pot heat EVOO on medium-high heat.
Add onions to pot, heat until slightly opaque.
Add garlic saute for about 1 minute.
Add carrots and celery, cook down for about 3-5 minutes.
Add tomatoes and chicken stock. Simmer for 5 minutes stirring occasionally.
Add spices

Put in blender in two batches, still keep the soup chunky.
Transfer into cast iron soup pot. Cover and roast in oven for about 5-7 minutes.

Top with Fresh Basil