dairy free

Tuscan white bean and orzo soup 

 We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!

This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.

You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!

  
Ingredients 

  • 1 can of white cannelloni beans 
  • 4 carrots
  • 4 celery stalks 
  • 2 cloves of minced garlic 
  • Medium white onion (I used red because I ran out of white) 
  • 1 32oz box of organic vegetable broth (feel free to chicken broth if you have that) 
  • 1 bag of spinach 
  • 1/4 cup of orzo 
  • 1/2 teaspoon of crushed red pepper
  • Salt and pepper to taste 
  • 1/2 teaspoon of thyme 
  • Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market) 
  • 1 can of tomato paste 
  • 3 tablespoons of extra virgin olive oil 
  1. Dice up your carrots, celery, and onion 
  2. Heat your oil in the pot 
  3. Cook your garlic until it has a light brown color to it
  4. Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes 
  5. Add your vegetable broth
  6. Then add your tomato paste
  7. Dice up your spinach and add to the pot to cook down 
  8. Drain your canolenni beans and add to the pot 
  9. Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
  10. Add your spices 
  11. Let the orzo cook until tender 
  12. Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
  13. Sit on your couch in a blanket and warm up to a cozy bowl of soup

Ahi Tuna Stack

FullSizeRender (2)Ahi tuna has to be one of my favorite meals/appetizers. I LOVE sushi and any kind with tuna is my go to. I always order tuna tartake and seared tuna out, and that gets so expensive. So I took it upon myself to attempt to make my own seared tuna. I was terrified to make it myself because I like it rare, but I did it anyway.

Here’s what happened. I ate this tuna stack at a restaurant and I honestly can’t remember where I had it, but I never forgot the presentation I fell in love with it. I’ve seen the shrimp stack before and I just think it looks so fancy  and colorful. So I wanted to make it. I thought this was going to be so difficult but in all honestly it was SOOOOO Simple.

You can’t make a good seared tuna without putting it in a screaming hot cast iron pan. I just moved into my apartment not too long ago and we have an electric stove that I despise. I hate the coils because everything cooks so unevenly and then the oil or whatever you’re cooking with goes to one side of the pan and it drives me absolutely nuts.

Yeah with that being said I went out to this new cooking gadget store and bought myself a cast iron pan. They are the most amazing pans and I am thrilled to make more meals with it, so stay tuned friends.

Ingredients

  • 1 tuna steak, make sure it is fresh and has a nice bright color to it
  • 1/2 cucumber
  • 1/2 avocado
  • 2 tblsp of olive oil
  • 1/2 cup of cooked brown rice (or any kind you like)
  • salt and pepper to taste
  • ginger powder
  • garlic

For the sauce 

  • 1/3 cup of soy sauce
  • tablespoon of Siracha
  • 1/2 teaspoon of sesame oil
  • 1 teaspoon of rice wine vinegar
  • 1/2 teaspoon of garlic
  • dash of ginger
  • sesame seeds for garnish
  • green onion for garnish
  1. heat olive oil in a cast iron pan and get it screaming hot until you can see the steam.
  2. season your tuna steak with salt, pepper, garlic, and ginger on each side ( do it to your taste)
  3. sear your tuna for about 30-45 seconds on each side
  4. dice your half of cucumber and avocado
  5. cook and measure your rice
  6. for the stack I used a rocks glass, but if you have a can you can cut it to make it work.
  7. fill your rocks glass with some sesame seeds and then your tuna
  8. the layer the cucumber and avocado
  9. the pack the rice on top firmly
  10. place on a plate and remove it slowly
  11. mix all the ingredients for your sauce in a bowl and spoon it over your stack
  12. sprinkle with sesame seeds and green onions and dig in!

IMG_4613FullSizeRender (3)

Sweet potato chorizo corn chowder 

  
A picture just wouldn’t do justice for this absolutely beautiful rich creamy chorizo corn and sweet potato chowder. I wish you could smell this in the video because it is just heavenly. On cold days like today(27 degrees) in my opinion there’s absolutely nothing better than warming up to a hearty soup or chowder. The combination of the sweet potatoes and the chorizo and the corn have such an awesome balance, a little bit sweet and that spicy chorizo compliment each other so well. This looks totally rich and creamy (and it is) there’s a secret though, ITS HEALTHY and DAIRY FREE!!!! Yes you can make a chowder this gorgeous without heavy cream or milk 🙅🏼. I used chicken broth and a can of coconut milk and some almond milk as well. The flavors are just the perfect marriage.

There’s just something about the combination of sweet with a little bit of heat. Tingles the tastebuds ya know. 

I still can’t get over the fact that this soup is so rich and decadent yet has no butter, heavy cream, milk or cheese. Sweet potatoes have got to be one of my favorite things, you can do SO many things with them. 

I’m going to be completely honest I had no clue what I was doing here, I just mixed stuff together and prayed it would taste good. But if you put ingredients you like all together it can’t be bad right? 

Ingredients 

  • 4 sweet potatoes 
  • 1 package of chorizo 
  • 1 large white onion
  • 2 cloves of garlic 
  • 1 can of coconut milk 
  • 1 box of chicken broth (can use vegetable broth)
  • 1 tablespoon of coconut oil 
  • 2 tablespoons of siracha 
  • Dash of thyme 
  • Dash of chipotle pepper
  • Salt and pepper to taste 
  • 1 can of organic corn 
  • 1 cup of almond milk
  1. Peel your sweet potatoes
  2. Dice em up 
  3. Dice your onion 
  4. I took the chorizo out of the casing 
  5. Heat your coconut oil in a pan 
  6. In a seperate pot put your chicken broth in while the chorizo cooks, when the broth begins to boil, add your sweet potatoes 
  7. Cook until tender 
  8. Add your coconut milk 
  9. Add your almond milk 
  10. Then use either an imulsfier blender or food processor to create your creamy broth 
  11. Put back into the pot, add your cooked chorizo 
  12. Add your can of corn, you don’t have to drain it if you want your soup not too thick 
  13. Add your diced onion and garlic to the chorizo pan until soft 
  14. Then add to the soup 
  15. Add your spices 
  16. Let simmer 
  17. Enjoy!

   
  

  

    
   

Strawberry banana chia seed pudding 

  
Good morning friends, happy Monday. Monday’s are hard. With this cold weather getting out of bed seems impossible. I meal prepped allllll day yesterday and here’s part of my meal prep for breakfast. Starting off my Monday morning right with some nutritious strawberry banana chia seed pudding 🍓🍌 chia seeds are an ancient grain and an awesome super food, why you ask? Here’s why 

  • Some benefits:
  • They help weight loss 
  • Fight cravings 
  • Hydrates the body 
  • Help control blood sugar 
  • Make you feel full faster
  • Omega 3s (vital fat) helps inflammation, heart disease, and even arthritis. Good for people with diabetes too! 
  • Great source of protein and fiber
  • Lots of antioxidants
  • Strengthens bones
  • Healthy carbohydrates 

So it’s safe to say that these are the worlds hidden gems, and best part is it feels kind of guilty eating this because it’s so delicious, but it’s SO HEALTHY. Fun fact It’s also dairy free, vegan, paleo, and gluten free. yeah something this delicious can be all that it’s amazing. 
My first thought when I thought chia seeds was the chia pets I had when I was a kid. My 90s kids friends will understand. Cha cha cha chia…. C’mon like you weren’t singing the song from the commerical when you read that. Anyway, I never knew that those made these wonderful little seeds that are packed with nutrition. Okay so how do you make this strange Chia pudding? I’ll tell ya how 

  
The essentials:

  • Almond milk- I use vanilla almond milk in this because it’s delicious. I’ve tried a million almond milk brands and Califia farms is my favorite. 
  • Chia seeds you can find these in your grocery store 
  • Banana 
  • Strawberry 
  • Pure vanilla extract
  • Maple syrup 
  • Mason jar/container 
  1. 1/4 cup of chia seeds
  2. 1 cup of almond milk (can use coconut milk, regular milk, cashew milk, comes down to preference really) 
  3. Teaspoon of vanilla extract 
  4. Teaspoon of organic maple syrup 
  5. Diced up strawberries and bananas           

Mix all of this in your jar or container and stick it in the fridge overnight, at first it looks liquidity and not like pudding at all. But this is why you leave them overnight because it works it’s magic and the seeds become like a gel and expand creating pudding. Feel free to add any fruit or toppings you like! Enjoy 😛