Creamy Cauliflower Soup with Dill

Cauliflower is one of my favorite vegetables because it can be easily transformed into almost anything and you know whatever it’s turned into is gonna be hella creamy. I use it in so many recipes because I just can’t get enough! Dill on the other hand is not something I use often, but when I do I’m always left wondering why I don’t use it more. This soup makes ALOT. It’s perfect as a meal prep option at the beginning of the week or if you’re hosting a large get together. This soup is cozy and warm, but the dill brings a freshness that these winter days call for.

Creamy Cauliflower Soup with Dill

• 2 medium heads of cauliflower, cut up into 2” chunks

• 7 cups water

• 1 onion, diced

• 2 tablespoons coconut oil

• 3 cloves garlic, minced

• 1/2 cup dill, plus more for garnish

• 1/2 teaspoon salt

• more salt and pepper to taste

Heat a large pot over medium heat. Place the coconut oil in the pot and allow to melt. Add in the onions and salt and allow to cook until just soft, 3-5 minutes. Add in the garlic and cook for 1 minute. Add in the cauliflower, dill, and water. The water might not fully cover the cauliflower, but that’s okay. Bring the water to a boil, cover the pot, and then reduce the heat to a low simmer. Cook for about 20-25 minutes or until the cauliflower is soft. Allow to cool slightly. Then in small batches transfer the soup to a high-speed blender or food processor and blend until smooth. Place the soup back into the large pot and season with salt and pepper to taste. Garnish with additional dill. Serve warm or store in an airtight container in the fridge for up to 5 days.

Chocolate Berry Chia Pudding (GF + Vegan)

This chia pudding was born from a desire to eat something sweet, but not too sweet for breakfast. It’s creamy, dreamy, but not going to leave you feeling like your teeth are going to fall out or make your blood sugars crash by 10am. There’s healthy fats, it’s sweetened only with fruit, and you can easily meal prep it ahead of time to make mornings a breeze.

Chocolate Berry Chia Pudding

• 1 1/2 cups almond milk 

• 3 medjool dates, pits removed

• 4 cups frozen mixed berries 

• 3 tablespoons coconut butter or almond butter 

• 1/2 cup cashews 

• 1/4 cup cocoa powder 

• 6 tablespoons chia seeds

• sprinkle of salt

Heat almond milk, berries and dates in a medium saucepan over medium high heat. Bring to a boil and then simmer for 5-6 minutes, just until the berries and dates have softened fully. Allow to cool slightly and then transfer to a food processor or high speed blender. Add in the cashews, cocoa powder, coconut butter, chia seeds and salt. Blend until all of the ingredients are fully combined. Transfer to an airtight container and allow to cool thoroughly in the refrigerate before serving. Use additional berries, nuts, nut butters, and coconut flakes for serving if desired. Keep in the fridge for up to 7 days.

If you prefer your pudding a bit sweeter I suggest adding a few more dates or topping it with a little bit of maple syrup when serving.

Orange + Beet Salad with Balsamic Dressing

I don’t know about you, but salads are usually the last thing I want to reach for at lunch time. Anytime the opportunity arises for me to eat, I want what I consume to be something spectacular—memorable—and I don’t see salads as being quite that. I think of them as more of an obligation to my heading-toward-30-years-old body rather than something I crave. They’re not something that excite me. Every once in a while however, I have a salad that knocks my socks off and makes me rethink my attitude. Recently while clearing out the fridge I threw some oranges and beets on some greens, mixed in a little balsamic, and topped it with some walnuts and THAT has turned into something I DO crave and that I’ve been returning back to ever since. If beets aren’t your thing, consider just doing the oranges and walnuts. I personally love beets, but even if you don’t I want you to be able to appreciate the delicious combo of the balsamic and oranges. Goat cheese would make a great addition as well!

Orange + Beet Salad with Balsamic Dressing

• 3 cups baby spinach

• 3 cups kale, stems removed and chopped into 1” pieces (or just use more spinach if you prefer)

• 4 cooked beets, cut into thin rounds and then sliced in half (I love to buy these because they are already cooked and ready to use)

• 4 oranges, peeled and sliced into thin rounds

• 1/4 cup walnuts

Dressing:

• 2 tablespoons balsamic vinegar 

• 1/4 cup olive oil 

• 1/4 teaspoon ground ginger

• 1 teaspoon honey (optional) 

• salt and pepper to taste 

First Place the spinach and kale on a large serving platter or into a large serving bowl. Arrange the oranges, beets, and walnuts on top. Set aside.

In a small bowl, combine the olive oil, balsamic, honey, ginger, and salt. Whisk together until blended.

Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately. You may have a little extra dressing. If this is the case store in the refrigerator for up to 5 days.

Spicy Cilantro + Jalepeño Hummus

I was first introduced to Trader Joe’s cilantro and jalepeño hummus by our friends Caitlin and Kevin. Last winter we sat around our dining room table playing Catan for hours on end with a snack buffet to keep us satisfied and that hummus made a frequent appearance. One day I was dipping chips into my favorite spicy magic green sauce when it hit me A “This taste a heck of a lot like that trader’s hummus” and B ”I could totally make this!”. This recipe is quick to whip together and is sure to be a crowd pleaser.

Spicy Cilantro + Jalepeño Hummus

• one recipe spicy magic green sauce

• 2 cups cooked chickpeas, rinsed and drained (16 ounce can)

• 2 tablespoons olive oil

• 3 tablespoons tahini

• juice of 2 lemons

• 1 clove of garlic

• salt to taste

• black pepper to taste

• 1-2 tablespoons water

Make one recipe of the spicy magic green sauce and set aside.

Next, using a blender or food processor combine the chickpeas, olive oil, tahini, garlic, lemon juice, salt, and pepper until smooth. Add in the water to get the desired consistency. Transfer the hummus to a bowl and top with the spicy magic green sauce. Serve with chips and veggies. It can be stored in the refrigerator for up to 1 week.