(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Wednesday, July 20, 2016

Quick and Easy Tomato Soup

I love eating soups year round, because it's a great way to consume lots of vegetables and reheat quick leftovers.  What I don't like, is standing over a hot stove for long periods of time in the hot summer months, which is why this quick and easy tomato soup is the perfect year-round soup to make.

Tomatos are full of endless vitamins, such as vitamins A, C, E, K, and B6, as well as magnesium, fiber, folate and more.

It is, however, very important to avoid canned tomatoes as much as possible, because impurities and poisons, including aluminum, can be absorbed easily into the body.  If you must buy canned tomatoes, you'll at least want your cans labelled as BPA-free.  (Bisphenol A, (BPA), is an ingredient in the vinyl lining that can leach into the body and can adversely affect the brain, behavior, and the way estrogen is metabolized.  It's especially something women and children should avoid!)

This recipe uses boxed tomatoes, making it a simple and delicious way to enjoy this classic soup.


- 2 tablespoons extra virgin coconut or olive oil
- 1 medium onion, finely chopped
- 3 large cloves garlic, minced
- 1 26 oz. box strained or finely chopped tomatoes (I use this kind)
- 1 1/2 cups vegetable or chicken broth (no sugar or gluten added)
- 1 cup coconut milk (I use this kind)
- 2 teaspoons dried basil
- 1 1/2 teaspoons unrefined sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- optional: 1 teaspoon coconut sugar


1.  In a large saucepan, add oil and turn to medium heat.

2.  Add onions, and sauté until translucent; about 4 minutes.  Stir in garlic and sauté for 1 minute more.

3.  Add remaining ingredients, and simmer for 5 to 10 minutes.

4.  Serve as is, or carefully pour into a blender, and blend until very smooth and creamy.

5.  Ladle into bowls and enjoy as is, or paired with some gluten free crackers or grilled-cheese.  

Approximately 3-4 servings

(Note:  This soup tastes even better the next day)

(Adapted recipe from here)

Sunday, July 17, 2016

Peanut Butter Chocolate Chip Nice Cream

Nice Cream is simply just ice cream that's very kind to your body.  :)  This decadent treat begins by blending frozen bananas in almond milk, (at which point you could already stop and enjoy this treat), BUT we're going to take it to the next level by adding sinfully delicious natural peanut butter and dairy-free mini chocolate chips.

It's a healthy, 4-ingredient dessert, that'll make your summer that much better!


- 6 frozen bananas (I peel, half, then place in ziplock bag to freeze)
- 1 1/4 cups unsweetened almond milk
- 1/2 cup organic, unsweetened peanut butter (any nut or seed butter would work fine too)


1.  Place the bananas and almond milk in a high-speed blender and blend until texture is like soft-serve ice cream. (This might take a bit of scraping down sides, and some stop & go with the blending).

2.  Pour mixture into an 8x8 glass dish.

3.  Place teaspoon sized drops of peanut butter all over the top, then smash and stir a little to incorporate.

4.  Sprinkle top with chocolate chips, and treat yourself now, BUT for best results, cover dish with plastic wrap, and place in the freezer for 3 hours.

5.  When ready to serve, set on counter for 10 minutes, then scoop out desired amount, and enjoy!

Approximately 6 servings

(Adapted recipe from here)

Wednesday, July 6, 2016

Watermelon Coconut Sorbet

Here are a few fun facts about watermelons!

1. Watermelons are actually a fruit AND a vegetable.
2. You can eat the rind and seeds, both of which are very nutritious.
3. It's best to eat watermelon (or any melon) 30 minutes before or after any other food, or else you might get a rumbly tummy.
4. It's rich in anti-inflammatory substances.
5.  It's very hydrating, as well as being full of many vitamins such as Vitamins C, B6, A, potassium, magnesium and lycopene.

So here's a fun and refreshing way to use summer's favorite fruit!


- 4 cups cubed watermelon
- 1 BPA-free canned coconut milk (I use this kind)
- 1 small lemon, juiced
- 1/4 cup organic, pure maple syrup
- 1/8 teaspoon unrefined sea salt
- optional: unsweetened coconut for garnish


1.  Place all ingredients in a blender, and pulse until smooth and creamy.  (This can take a bit of patience; stop blender and scrape down sides, blend and repeat, until everything is incorporated).

2.  Serve now like soft-serve ice cream, or store in a sealed container, to scoop out later.

3.  Top portions with shredded coconut, and serve!

4. Enjoy!

(Optional directions:  After it's blended, pour into popsicle molds, and freeze for at least 4 hours)

(Adapted recipe from here)