I recently discovered that my man friend really likes Broccoli Cheddar Soup. Like to the point where if its on the menu anywhere, he’s going to order it. No questions asked. Don’t know why it took me so long to this find out, but better late than never! That being said, I scoured the internet for recipes and was a little put off by so many of them. So many call for full-fat cream, loads of butter and even more shredded cheese! All that equals = not a happy/healthy waistline! So, I took a few recipes and honed them down to better ingredients, lower calorie and fat content, upping the serving of veggies while still tasting FANTASTIC! How you say? Well, you’re in luck, cause I’m willing to share!
- 1/4 c. plus 1 tbsp butter
- 1 medium onion (chopped)
- 1/4 c. flour
- 2 cups skim or 1% milk
- 3 cups low-salt chicken broth (I buy Campbell’s)
- 4 fresh broccoli crowns (washed and chopped into bit sized pieces, stems included)
- 1 c. shredded cheddar cheese (I usually buy the “less fat” cheese, and found it tastes exactly the same!)
- 1/2 tsp nutmeg
- salt and pepper to taste
Step-by-Step (ooh-baby…yes I’m channeling NKOTB)
- In a small frying pan, melt 1 tbsp butter and saute chopped onion until onion pieces are clear. Set aside.
- In a medium/large pot melt 1/4 c. butter over medium heat. Add the flour and stir well. It’ll get clumpy, but it’ll all work out! Maybe 3-5 minutes here.
- With a whisk add the milk and broth to the pot and let it simmer for maybe 15-20 minutes. Stirring quite a bit at the beginning to get the clumps of butter-flour mixed in well. This step is quite like making a white sauce.
- Add in the already sauteed onion and all of the fresh broccoli and stir into the milk-broth until well covered.
- Continue to simmer and occasionally stir for another 25 minutes until the broccoli is tender.
- Take off the heat, and take an immersion blender to the soup and puree a bit. I like to leave a few chunks, but this makes for a smoother soup.
- Add the nutmeg and shredded cheese. Stir and let the cheese melt. Serve and enjoy!
This made about 6 sizable servings. Two were eaten right away, two were packed up for lunches, and another two made their way to the freezer. 🙂
Thank you Pinterest for allowing me to find this incredibly easy bread recipe. I love the smell of freshly baked bread in the house, there’s nothing quite like it. (ok, except maybe cookies baking…we’ll call it a tie). Regardless, I found this online yesterday and HAD to try it!
Now because I didn’t want two huge loaves of bread in the house, and my yeast is a little older then it should be (another great excuse for me to finally use up that jar in the fridge!) I had to modify the recipe a bit. But overall, I was really impressed.
- 2 3/4 c. all purpose flour
- 2 heaping tbsp of sugar
- 1 tsp salt
- 1 heaping tbsp quick rise active yeast
- 1 tbsp vegetable oil
- 1 c. hot tap water (a few tbsp extra just in case)
(I won’t lie, I ate half a warm loaf last night by myself… I couldn’t stop. SO good! and the whole thing took me less than an hour!)
- Turn the oven on to 200F
- Mix the flour, sugar, salt and yeast for a few seconds to make sure everything is well dispersed
- Add the oil and hot water and use the dough hook on your beater (or like me, I couldn’t find mine, so I used one regular beater…) Mix for a few minutes. Feel free to get your hands in there to help move it along. Dough should be sticky, so if its too dry add a tbsp or more of the hot tap water and keep mixing (beater/hands)
- Take the dough out of the bowl and gently knead with your hands for a minute (a few quick folds)
- Separate into two mini loaves (mine were super cute)
- Form into loaves and place on a lightly greased cookie sheet
- Turn the oven off, place the loaves on their cookie sheet with a tea towel over them and leave the door slightly ajar. (I find this easier to help the dough rise, especially in our cold winter months)
- Leave for about 25 minutes
- Take out of the oven and leave to stand
- Pre-heat the oven again to 350F
- Cut slashed into the top of the loaves to help it breathe
- Brush loaves with melted butter for a wash finish and leaves a nice salty taste on the crust (my fav)
- Once heated, place the loaves back in oven without the tea towel for about 25 minutes or until a nice golden colour and when tapped they have that hollow sound. Mine ended up being two adorable little 8 inch loaves.
- Let cool, and then ENJOY!
I’ve always loved potatoes. Not sure how that love manifested, but I’ve loved them forever and in all of their many forms. From mashed, baked, broiled, pan fried, roasted, deep-fried, boiled, barbecued etc. (the list continues…). All that love, and yet, I’d never made them into a soup. Now, I have always liked potato leek soup, and will order it frequently when out at restaurants, but still never sat down and figured it out for myself! 2015 is my year to figure out how to make things I’ve always wanted to, but never did. So here goes!
- 1 medium onion (chopped)
- 1 tbsp butter
- 3 leeks (the more white, the better)
- 4 medium potatoes (any colour, I used red), peeled and sliced
- 3 1/2 c. chicken broth (make your own, or cheat and use Campbell’s in the tetra pack)
- 1 c. milk (I used 1%)
- salt & pepper
- Place butter and chopped onion in a large pot over medium-low heat and slowly soften the onions (without burning them).
- Once soft, add your leeks. Using only the white part of the leek all the way up the stalk. Be sure to rinse them well once cut as I find they can be quite dirty sometimes. See photo for how much to cut into the leek. Continue stirring and cooking the leeks with the onions.
- After a few minutes add the sliced potatoes, broth, and a few quick shakes of salt and pepper.
- Bring to a boil, and let simmer for 25-30 minutes. Keep stirring occasionally.
- Once the potatoes are soft, take the pot off the heat and let sit for a few minutes.
- Using an immersion blender, delicately blend the ingredients while still in the pot. How much you blend is up to you. I like a few chunks of potato left in my soup, so I don’t blend it completely. But again, totally up to you. 🙂
- Add the milk and stir through.
- Add more salt and/or pepper to taste (I used a low salt broth, so I found mine needed a bit more salt when done).
You can serve right away, or put in containers for lunches etc. I put a few freezer-safe containers in the freezer too.
Who doesn’t love two bite (I mean one-bite…) brownies? Like really? They are small, indulgent and oh so good! So when we cut gluten from our diets I needed to find a little something to satisfy my notorious sweet tooth. One of my dear friends (who is celiac) sent me a link that I immediately knew was going to be perfect! I used a variation on the recipe from Gluten-Free Canteen (I tried to track down the original, but each page linked to another and another. haha).
So here’s my own:
These seriously take less than 20 minutes to bring all together, which is perfect for those after dinner cravings…. This recipe makes between 12-16 two bite brownies.
- 1/2 c. Nutella*
- 1 egg
- 3 tbsp gluten-free flour**
- 1 tbsp cocoa powder
- 1 tbsp vanilla
NOTE: * or use another hazelnut spread, I used a half & half tub recently that was part vanilla flavoured as well and it turned out divine!
** I switch this up between coconut flour and this great all-purpose gluten free flour from Red Mill
- Heat oven to 350F
- Put everything in a small bowl and mix away!
- Grease mini muffin pan, or use mini muffin liners
- Fill each tin about 2/3 full (make sure to put a bit of water at the bottom in the empty muffin tins to keep the pan from burning)
- Bake for about 10-12 minutes
- Let them cool a bit and then nom nom nom them all
For the really indulgent, you could sprinkle icing sugar on top, add mini chocolate chips, crushed nuts! Be creative and enjoy!
Craving meatballs, but don’t want to added fat and empty calories of pasta, sauce AND the often time greasy meatballs, plus oodles of Parmesan cheese?? Well, I have an easy solution that uses lean ground turkey for a healthy option for this classic weekday supper. Its easy and fast enough to pull together and get on the table before the “hangry” side of myself comes out.
So hold on for the ride, and learn to make this easy healthy nutritious turkey meatball!
- 1 pkg lean ground turkey
- 1 jar tomato sauce
- 2-3 carrots (peeled and shredded)
- 1 egg
- 1/2 c. quick oats
- 1/2 c. parmesan cheese
- 2 tbsp ground flax seed
- 1 tbsp italian seasoning/basil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp ground pepper
- Preheat oven to 400F
- Quickly grease a baking sheet (I spray with a cooking spray cause its easy, and I like easy).
- Combine ALL the ingredients in a glass bowl and smash together with your clean hands. Really get in there and mash up all the stuff, making sure to mix thoroughly.
- Form 24 equal sized balls and place on greased baking sheet.
- Bake in the oven for about 10-12 minutes.
- Place water on to boil for pasta (I prefer to use rice pasta or other gluten-free pastas). Cook pasta as you normally would. 🙂
- Place tomato sauce in a mid-sized pot and place on low heat.
- Place cooked meatballs in the tomato sauce, stir gently to cover and let simmer on low/medium heat with the lid on. Stirring every couple of minutes just to keep everything moving.
- When your pasta is done, and your meatballs have been in the warm sauce for at least 20 minutes, drain the pasta and serve! Garnish with more parmesan or fresh basil.
Looking for a healthy trail mix to take to work that’ll help limit your sugar cravings and your daily run to the vending machine? I’ve found this to be incredibly delicious, easy to make and can last me all week (eating a spoonful at a time a few times a day).
- 1 tsp coconut oil
- 1/3 c. almonds (dry roasted, no salt added)
- 2 tbsp raisins
- 2 tbsp craisins (dried cranberries)
- 1/4 c. unsweetened shredded coconut
- 1 tbsp cacao nibs
- 2 tbsp gluten/sugar free mini chocolate chips
- 1/4 c. goji berries (wolfberries)
Put the coconut oil in a 2 cup glass container (I prefer glass, but you could use plastic), place in the microwave for a couple of seconds until it softens up a bit (makes it easier for stirring/coating). Add almonds, shredded coconut, raisins, craisins, goji berries and stir until well mixed. The coconut oil helps everything stick together and nicely coats everything. Yum!
If the glass heated up too much while softening the oil, let it sit for a bit before adding the cacao nibs and chocolate chips because you wouldn’t want them to melt! Once everything is mixed together and looks good, go ahead and store and eat. I usually eat a teaspoon at a time maybe 2-3 times a day to help with snack cravings. And the hint of sweetness really helps my sweet tooth!
Happy New Year! Hard to believe its 2015 already…so of course I’m already baking. I’ve made these a few times now and everytime I add something or take away something else from the recipe, but I think I’ve got it down now. So enjoy!
What you need to have in your kitchen:
- 2 c. all-purpose flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp ground flax seed
- 4 eggs
- 1/4 c. vegetable oil
- 3/4 c. unsweetened applesauce
- 3/4 c. brown sugar
- 3 c. shredded carrots (I needed about 9-10 small skinny carrots, but keep in mind that if you have larger carrots you won’t need to shred as many!)
And now the fun begins!
Preheat oven to 350F. (this recipe comes together pretty quick – unless you forget to shred your carrots ahead of time – like I always do)
In a large bowl sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and flax
THEN, use another small bowl (or in my case a large glass measuring cup), combine eggs, oil, applesauce and brown sugar. Give it a good stir to make sure all the wet ingredients are well mixed
Pour the wet into the dry and mix. Making sure not to over mix as it can make the batter a little tough, mix just enough to moisten the batter. Add in your mountain of shredded carrots
Spoon into muffin liners and they’re good to go in the oven! (you could also lightly oil the pans with oil/butter, but I don’t like the extra oil it adds to muffin recipes. AND I somehow had Ariel muffin liners on the shelf! Special treat for me indeed!) Fill the muffin tin about 3/4 full. I got a full two pans out of this recipe so 24 muffins altogether. Bake for 20-25 minutes in a 350 F oven. Keep an eye on them to prevent burning as everyone’s oven is a little different. I chose to freeze half of them so they’d keep longer too 🙂