The BEST Broccoli Cheese Soup EVER (this ONE ingredient makes the difference!)

The BEST Broccoli Cheese Soup EVER

I know, broccoli cheese soup seems like a healthy soup drowned in cheese and cream, but I will tell you that this soup is different, without sacrificing flavor. 

And the best part of the delicious, creamy flavor? Yep. It's good for you. That's what I think is the best part anyway. The best element of this soup for you might be that your kids will be reaching for seconds. 

My oldest doesn't like melted cheese; she had two bowls. My second oldest MADE the soup! That's right. It's simple enough that even a child could make this. My third child? Well, she tried it. We'll call that a win. She ate the soup once it was not touching the bread! And my youngest? He LOVES to eat. He ate it with the bread. And he doesn't typically like broccoli, so this was a HUGE win with him. 

I am happy to be able to share this with you. I adapted this recipe from the very talented creator at Wholesome Yum. It's a great recipe. However, you will miss out on the very ingredient that changes the whole broccoli-cheese soup experience. What's the ingredient? It's in the cauliflower that you get the creamy, umami-esque flavor. Better tasting, and healthier than cream, any day. If you don't believe me, try both recipes! Then let me know what you think. I would love any comments or suggestions! 

And the bread bowls. They're homemade. Bread is just better that way. I mean, you'd pay a pretty penny for a beautiful, fragrant loaf at the Farmer's Market, wouldn't you? These aren't so complicated. After all, a child can make them! The recipe for the bread bowls will be coming soon!

Without further delay, here is the recipe! Snow is in the forecast for this weekend; a PERFECT time to whip up a batch of soup (and you'll have leftovers to freeze or share with family and friends!

Yield: 12-15 servingsAuthor: Amy CarterPin it

The BEST Broccoli Cheese Soup EVER

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

A creamy, flavorful soup that is so simple a child can make it. The best part? It's healthy for you!

ingredients:

1 Tbsp. Coconut or Olive Oil

2 tsp. Garlic powder, or 2 cloves fresh garlic, minced

½ onion, chopped, or 1 Tbsp. minced, dried onion

1 ½ tsp. Sea or himalayan sea salt

4 C. chicken or vegetable broth

1 lb. or 1 bag frozen broccoli florets

1 head or 1 bag cauliflower- fresh is best

2 c. Cheddar cheese, shredded

1 c. pepper jack cheese, shredded

instructions:

In a large stock pot, add oil. When warm, add spices, sauteeing only for a few seconds. With fresh onion and garlic, saute until garlic begins to sizzle, and onion softens. Add broth. While that is heating, wash and chop cauliflower. When broth begins to boil, add cauliflower, and boil for 10 minutes, or until cauliflower is soft. Reduce heat to low. Using an immersion blender, blend all of the cauliflower until broth and cauliflower have incorporated, and the texture is smooth. A better option may be your blender if it can withstand the heat. Transfer only half of the broth with all of the cauliflower to the blender, and blend on high until completely blended. Return to your pan and stir cauliflower blend together with the original broth... Now add your cheeses, and stir until completely melted. An immersion blender will help to incorporated all of the stray shreds of cheese and smooth the texture. Now add broccoli, and simmer on low until broccoli is soft.

notes

There you have it! Add extra pepper jack for a little kick, and add more salt and pepper to taste, although it should be just right with the salt and heat from the cheese! Enjoy in a bread bowl, or with a piece of crusty sourdough bread! YUM!!

HealthyMeHealthyWe

https://www.pinterest.com/pin/120682465000526013/

HealthymeHealthywe 2018

Created using The Recipes Generator

Sweet Potato Vegetarian Chili

Sweet and Spicy Vegetarian Chili

I LOVE Chili. Seriously. It might sound crazy, but when I am not feeling well, I develop a deep craving for a hearty bowl of chili; one that satisfies my need for nourishing food, and my craving for the sweet and slightly spicy. This chili is perfect for just that! It's chuck full of healthy vegetables that satisfy the body's need for antioxidants and vitamins, and I LOVE the combination of flavors, especially with the sweet potatoes! Serve with a little salsa and sour cream (or better yet, Greek yogurt!), and you have the perfect meal to warm you on a cold Winter's day.

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1 can Diced tomatoes

2 Tbsp.Tomato Paste (optional)

2 c.  (or more) Beef broth

1 can (or 1 ½ c. soaked, cooked) black beans

1 can (or 1 ½ c. soaked, cooked) pinto beans

2  Sweet potatoes, previously roasted and diced, or peeled and diced

2 Carrots, diced

2 Celery stalks, diced

1 Red pepper, seeded and diced

1 Onion, skinned and diced

1 Tbsp. Chili Powder

1 tsp. Cumin powder

2 tsp. Garlic Powder

1 tsp. Salt

½ tsp. Cinnamon

1 tbsp. Coconut or Olive Oil

1 Tbsp. Honey

Juice of ½ Lime

","ins":"

On medium heat, add oil to a deep pot. Add diced onion, and saute until it begins to sofften. Add spices and continually mix for about 30 seconds. Add remaining vegetables, and cover, sauteeing until sweet potatoes begin to soften, about 10 minutes. If liquid is needed during this time, add ¼ cup of beef broth, and cover again. When vegetables have softened, add tomatoes, beans and broth. Bring to a boil. Reduce heat, and simmer for another 10 minutes or until everything has been combined and vegetables and beans are soft. Add tomato paste if thickness is desired.  Remove from heat.  Stir in honey and lime juice, and add salt and pepper to taste. Enjoy!

"}

High Protein Creamy Alfredo Sauce

A similar recipe was shared with me years ago when we were living in North Carolina and my husband Sam was in graduate school. I was just learning the ropes of nutrition, and the importance of balance and natural ingredients. I have modified this recipe to improve it's ability to nourish the body, AND please the palette!

Yield: 8 ServingsAuthor: Amy Carter

High Protein Creamy Alfredo Pasta Sauce

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

A delicious, healthy alternative to the traditional Alfredo Sauce. Use with traditional or vegetable noodles, or as a dipping sauce for breads and meats!

ingredients:

2 C. (about 1 can White beans, soaked and cooked til softened, (can use canned)

1/2 C.  Greek Yogurt

 1/2 C.  Parmesan Cheese

4 oz.  Cream Cheese

1 C. Cottage cheese

2 tsp.  Garlic powder or 2 cloves minced garlic

1 tsp. Onion powder

1 tsp. natural sea salt

1 Tbsp. Olive or Coconut Oil

1 Tbsp. Butter, unsalted

1 tsp. italian herbs seasoning

1 C.  Coconut or dairy milk, divided

instructions:

Add oil to a deep skillet and allow to warm over medium heat. Meanwhile, add cheeses. Stirring constantly so cheese does not burn, Add garlic, herbs and salt, and simmer for about 30 seconds after all cheese is melted. Add beans and 1/2 C. milk. Blend well in a blender or with an immersion blender, until beans are smooth, and all ingredients are incorporated.  Add butter, then add up to 1/2 cup more milk, depending on desired consistency. When all cheese is melted and liquid is fully incorporated, add greek yogurt and remove from heat. Stir until ingredients are incorporated. Pour over pasta, or serve separately. Enjoy!

HealthymeHealthywe 2017

Created using The Recipes Generator

Quinoa with Toasted Almonds and Cranberries

I got this recipe from the back of the package of quinoa I purchased, and it's delicious!

1 c. Quinoa, well rinsed and soaked for 30 minutes
1 1/2c. water (or reduced-sodium chicken or vegetable broth)
1 cube broth stock cube*(unless already using broth instead of water)
1/4t. salt
1/2c. blanched, sliced almonds
1 cinnamon stick
1 bay leaf
1/2c. dried cranberries

In 2 qt. saucepan, bring water and stock cube (or broth) to a boil. In a separate skillet on medium heat, stir and toast almonds until golden. Add quinoa, and stir and roast quinoa until dry and turning color. Transfer quinoa and almonds to a saucepan. Addbroth stock cube  (or just broth), salt, bay leaf, and cinnamon stick. Return to a boil, cover, and simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes. Fluff gently with a fork and serve.

This is great for breakfast, or a great snack when you need something sweet and savory!

Sweet Potato and Black Bean Enchiladas

I made these while visiting my sister in-law, and didn't have all the ingredients- so I improvised (as usual!) and they turned out great! They are healthy AND tasty! Enjoy!

For the Filling:
1 pkg./12 Tortillas (fajita/ burrito size- not the big ones)
1 1/2 lbs. (about 4) sweet potatoes, cooked and skinned
1 Tbsp. coconut oil
1 onion, chopped, or pureed
3 cloves garlic, chopped
1 can or 2c. black beans, cooked
1 can or 1 to 1 1/2c. pinto beans, cooked
1-2 cans diced green chilies
1 Tbsp. cumin
2 tsp. chili powder
pinch of salt, and pepper to taste
1 Tbsp. Lime Juice (fresh is best)
1/4c. water
2 handfuls of cilantro, chopped

Preheat oven to 350.
Cook and peel potatoes, and cook beans as directed. Add oil to large skillet. Warm, then add onion and garlic, and saute for 30 seconds. (For lower fat, omit oil, and saute onion and garlic in 2 Tbsp. water). Add all ingredients, except tortillas and water. Mash with potato masher, and heat until just before it simmers. Add water slowly to desired consistency. Remove from heat. Add cilantro. Lay out tortillas in 2 9x13 baking dishes, and fill with mixture. Fold together and lay seem-side-down. Top with enchilada sauce recipe follows) and sharp cheddar cheese, cover, and bake for 20 minutes or until cheese is melted and enchiladas are warmed through.

Enchilada Sauce:

1 can crushed tomatoes, reduced sodium, or no salt added
1 c. salsa
1 tsp. chili powder (depending on your desire for spice)
1 Tbsp. apple cider vinegar
1 can tomato paste

combine all ingredients in blender or food processor. You made need to add water until you reach desired consistency. Enjoy!