I've been having a great time learning about Whole30 and noticing that, for me, it is feeling like a natural transition and I'm loving every minute of it! I've said several times, that I've always tried to have a well balanced diet, both for me and my whole family. Speaking of which I must tell you that my 9 year old son absolutely LOVES this soup and is always asking for seconds!
Also, as I expected I'm not feeling restricted or stressed about the foods I can't eat but I'm rather focusing on things that I CAN eat. It makes everything easier and the journey started smoothly - hopeful it will stay like this till the end! In the program we're encouraged to eat whole, solid foods but I just can't pass up on soup! I love having soup for dinner, specially in the cold months and, even now, if I complement it with a green salad it's perfect as well! The photo on top is from my Whole30 food journal that I'll be sharing through Instagram ad that I'll be posting on a full blog post at the end of the 30 days. Note that I had to remove the shrimps from the soup after taking the picture to save them for my son's dinner, otherwise he would have been desolated!
I've been getting a lot of requests for this recipe and, let me tell you that it is super simple and it freezes very well. With the amounts I refer in the recipe below I was able to get 3 full tall containers (see picture on my post about meal planning/prepping here) of which I froze one for next week - I just froze the liquid part with no fish or shrimp and will reheat it whenever we feel like having it and add extra shrimps which will only need a couple of minutes to cook.
I cooked this soup on my Instant Pot and used the pressure cooking function but you can also cook it on the stove. Just make sure to prolong the cooking time because it will take a bit longer to get that deep flavor into the soup.
1 - Get some olive oil on the bottom of the Instant Pot and turn on the "sauté" function. Add the chopped onion and garlic and mix everything until it starts to sizzle. Cook until the onion starts to get translucent and add the celery, tomatoes, peppers and carrots. Get everything well incorporated.
2 - Season with salt, pepper, red pepper flakes, garlic powder and add about 1/2 freshly chopped parsley. Add the sweet potato, the squid, mussels, small shrimp and the monkfish.
3 - Add the tomato sauce, the water, mix and closed the lid of the Instant Pot. Select the pressure cooking mode and adjust for 20 minutes. When the time comes to an end, let the steam out through natural release. If you are cooking the soup on the stove top, let it simmer for about 45 minutes in low heat.
4 - When there is no longer pressure inside the Instant Pot, open the lid and add the coconut cream (just the cream - if there is liquid below the cream do not use that for the soup and reserve for something else).
5 - Add the large shrimps and activate the "saute" function, again. Adjust the seasoning. Let the soup simmer for about 3-5 minutes just to cook the shrimp. As soon as the shrimps turn pink turn the pot off and closed the lid to keep it warm until the time to serve the soup.
You really have to try this!
t's an amazing meal by itself or paired with a side salad. The picture I have as the cover for this blog post was my lunch in day 3 of the Whole30 - I had the soup and the salad of which I removed the carrots and switched by a banana!
I can't wait for next week to get the container out of the freezer and add some extra shrimp for another comforting meal at the end of the day! Let me know if you try the recipe yourself and how it turned out, I'm sure you won't be disappointed!
I'll keep sharing my recipes for healthy and delicious options to keep food boredom away!
Variety, great ingredients and creativity can go a long way!
Now, get cooking and be ready to savor this little gem!
I've been thinking about cooking up a breakfast bake since last year! This ended up being more of a "lunch bake" and it's loaded with delicious "Man Cave Craft Eats" jalapeno and cheddar sausage, which gives the eggs a spiciness and hot hint that turned out to be the perfect pairing for the feta cheese that I crumbled at the end.
As usual, I had a package of Clever Foodies Scramble in the fridge. I always have these packs at hand because they can make your life extremely easy - just add some veggies and protein to your scramble and you're good to go! For this recipe I used the Mediterranean flavor because the veggies I had to cook up go really well with the ones that come on the package.
I hope you like the recipe as much as we did. My husband helped me devour this and I'd gladly make anther one over the weekend!
1 - Preheat the oven to 400 F.
2 - Get all your ingredients prepped: wash and cut the peppers and the onions into slices. Trim the mushrooms, wash them and cut them in chunks and do the same thing with the mustard greens. Cut the sausage into big pieces and open up the eggs on a large bowl.
3 - Melt the butter on an skillet and add the onions and the peppers. Let the vegetables cook in a medium heat until they're soft.
4 - Add the mushrooms and season with salt, pepper, garlic powder and the red pepper flakes.
5 - Cook the vegetables for about 7-10 minutes and add the mustard greens mixing everything together to get the seasonings all over the greens.
6 - Add the Mediterranean scramble, the eggs and some of the feta cheese, reserving some to add in the end, after taking the egg bake out of the oven. Add the sausage slices and transfer the skillet to the oven to bake.
7 - Let this bake in the oven for about 25 minutes or until the eggs are golden and crisp around the edges. Turn the oven off and sprinkle over some chopped parsley and some more feta cheese on top of the breakfast bake and enjoy!
This recipe was enough for 3 whole meals for and my husband and also a light snack so these ingredients do go a long way.
I'm loving the Man Cave Craft Eats handcrafted meat products and can't wait for them to be sold all over the country so that everyone can get to try them out. Every item is unique and you can make so many different recipes with them that you won't be bored with the products.
Have you tried them yet?
As some of you might have already noticed I'm obsessed with soups! I think they're the perfect comfort food for the cold weather and, even so, I love to cook them year round taking advantage of the different vegetables that are in season.
With tomato soup I think there is a hate/love relationship - either you love it or hate it. I LOVE it! My son also craves for a bowl, once in a while, and now I got the husband on board too! I found this roasted tomato soup when I was wondering around Facebook and it was on the Jamie Oliver page, from another English cook. I found the recipe so simple and the end result so irresistibly yummy that i decided to try it out. It turned out perfect! Creamy, with a deep flavor from the roasted tomatoes and with a freshness from the fresh basil that keeps it fragrant until the last spoonful. The sweet, sticky textures of the tomatoes works wonders in making up a smooth cream.
I'm sharing it so you can also try it out. I love visiting pages from professional Chefs and cooks in search of new ideas or combos that I can apply to my own cooking experiences. It's such an enriching way of trying out new flavors and ingredients which is one of the main things that I love about cooking.
1 - Preheat the oven to 425 F.
2 - Wash the tomatoes and pat them dry with a paper towel. Cut them in half and arrange them on a baking tray, cut side up. Add the tomato stems for extra flavor.
3 - Drizzle the tomatoes with the olive oil and season with a bit of coarse salt. Not too much, you can fix this later on. Add the garlic bulb, cut in half. Roast the tomatoes in the oven, for about 30 minutes.
4 - Remove the tomatoes out of the oven and transfer everything to a big pot, removing the tomato stems and the thyme sprigs. Squeeze the garlic out of the peel and add it to the tomatoes in the pot. Add the bone broth (I used the Bare Bones bone broth with tomatoes and spice) and cook, in medium heat, for about 30 minutes. This extra cooking time allows for the soup to develop a deep flavor and makes it even more flavorful.
5 - After this time the liquid must have reduced a bit and the soup should be thicker. Add a bunch of fresh basil, according to your liking, and blend the soup with an immersion blender. If the soup is too thick just add some more extra broth or vegetable stock until you reach the desired consistency.
6 - Cook again for another 30 minutes and enjoy this delicious warm soup on a cold winter day.
I loved the taste and texture of this soup and will be cooking this again and again over the next winter months.
There's nothing like a really hot bowl of soup on a snowy day, right?
I'm all about salads, even in the cold weather. I use vegetables a lot and roasting them is a great way to enhance their flavor and get them a softer texture - add them to some leafy greens and you have a pretty healthy and tasty salad.
Beets are always the kind of root vegetable that people either love or hate. I love them and usually boil them in hot water for about 20 minutes until tender and add them to whatever protein I'm cooking, serving them as a side dish, seasoned with olive or avocado oil, salt, freshly ground pepper and balsamic glaze. These is a great and simple side dish and the glaze, as opposed to the simple balsamic vinegar gives it a thick consistency which works great with the earthy flavor of the beets!
This time I was in the mood of roasting vegetables so i decided to whip up this tasty salad.
1 - Preheat the oven to 400 F.
2 - Peel the beets, slice them in medium thickness slices and arrange them on a baking sheet so they won't overlap. It's better to do this wearing some plastic disposable gloves if you don't want your hands turning purple, from the beets!
3 - Peel and dice the red onions in big chunks and add them to the beets. Season with the salt, freshly ground pepper, fresh thyme and garlic powder.
4 - Give it a swirl, mixing everything together in order to spread the seasoning all over the vegetables. Add the avocado oil and the balsamic glaze and roast the beets in the oven for about 35 minutes. With this cooking time they'll be crunchy, just like I like them. If you want them softer cook them for an additional 10-15 minutes.
5 - Turn the heat off and take the vegetables out of the oven.
6 - Assemble the salad on a serving plate: lay the arugula leaves on the bottom, add the roasted vegetables (don't forget to remove any big thyme sprigs) and give it a toss to get some seasoning from the beets on the arugula too.
7 - Add some crumbled goat cheese and the walnuts on top of the salad and drizzle some extra balsamic glaze on top as a finishing touch.
Lovely and tasty! This was perfect for a cold snow day in new Jersey.
Have you tried winter salads yet? I'd love to know all about it in the comments. Don't be shy and share you favorite ingredients!
I've been trying out some recipes for the holiday season and I'm so excited to be sharing this recipe with you! I love puff pastry because it really is one of the most versatile ingredients you can use - you can use it to make sweet treats, savory appetizers or delicious pot pies, like the ones I did last week. here. For appetizers I've been thinking about these pesto and bacon roll ups that I'll be trying out next week and, if they turn out perfect, I'll be sure to post them on the blog and social channels so you'll be able to try the recipe yourself.
This time I was thinking Brie and nuts and the fact that I had some fig preserve with Earl Grey, from Rare Birds preserves sitting around in my fridge, I decided to incorporate it on the recipe too and it was the perfect addition!
Salty, flaky pastry, nutty and lightly sweet, this was a total success on the appetizer front!
1 - Get the puff pastry on a working surface, like a wooden board and, if necessary, mark the round shape and cut it so that it will be your puff pastry crown base.
At this point it is ideal that you transfer the puff pastry, with some parchment paper on the bottom, to the baking sheet so it doesn't loose its shape, in case you decide to do this step later. I forgot to do this and it was way more complicated afterwards!
2 - Mark the inner circle and the triangles of pastry that you will need to make the crown. If necessary scroll down to the last pictures so you can get the idea of what I'm talking about.
3 - Distribute the fig preserve, evenly, on the borders of the bigger circle.
I'm in LOVE with these preserves! They are certainly unique and they've got a unique texture and smoothness that makes you want to try them all at once. Please, look them up and try them, if you haven't already done it!
4 - Distribute the Brie, cut in small wedges, by the border of the puff pasty, like shown in the picture.
5 - After getting the cheese on board, sprinkle some of the crushed walnuts on top of the cheese and fold the sharp end of each puff pastry triangle and folded it inside in order to create a pocket to keep the cheese inside. Use a bit of water to get the bits of pastry to glue to one another.
6 - Brush the puff pastry with the egg wash and sprinkle some extra walnuts on top and between each segment.
7 - Bake the puff pastry crown at 400 F for about 25 minutes, or until the puff pastry turns golden.
This was so delicious that I wanted to eat almost half of it as son as I took it off the oven! Seriously!!!
I tried one piece and I decided to freeze the rest of it, in two separate foil packs. I was having people over the next week and that would be the perfect appetizer. After serving it I guarantee you that it was an utter success and everyone enjoyed it. I should have made it bigger!
I'll be serving this again and I'll try different combinations of cheese and preserves to get different flavor combos going on! Let me know if you try this in your home!
I love comfort food!
Flavors and ingredients that take us back to a really cozy and familiar feeling that just make us happy all day long. I've been wanting to try this recipe of onion soup for a while, but since the kids don't like it I had to wait for a day when the hubby would be at home so, he too, could enjoy this amazingly superb soup!
This really should be called "onion banquet" since it's so rich and full of flavor! When I cooked it I had nothing else prepared for us, because it is a truly hearty bowl of food and you really don't need anything else. The warm broth, the creamy and sugary onions and the cheesy bread on top are all you need to be satisfied for a long time, believe me!
I used the Bare Bones tomato and spice bone broth which gave the onion soup a body of nutrients and collagen that are a plus, when you're trying to get something more of your meals rather then flavor. Collagen and everything that bone broth contains is essential to our bodies and if we can help it by consuming more of it, so be it.
I've become a fan of bone broth and from now on there's no going back!
You can find it, here, on amazon: (affiliate link):
1 - Melt the butter in a pan and add the onions, peeled and sliced in medium sized slices. I cooked this soup on the Instapot and for that step I used the ''sautee" function. Season the onions with salt, freshly ground pepper, onion powder and thyme. I cooked the onions until I could see some brown color on the bottom of the pot. That's some flavorful stuff!
2 - Add the Bare Bones bone broth, the water and the vegetable stock (in my case, I added turkey stock). Close the lid and set the Instapot on the "pressure cooking" mode for 20 minutes.
3 - When the cooking time comes to an end let the steam vent naturally but with the Instapot turned on. This will give your onion soup an extra boost of flavor, due to the extra cooking time.
4 - Preheat the oven at 400 F. Brush some baguette slices with olive oil, season with some garlic powder and cover with mozzarella cheese. Take these to the broiler for a couple of minutes, literally! Keep in mind that the broiler is super hot and an extra minute can get you extra burnt baguette!
5 - Serve the soup in a big bowl with the cheesy baguette slices.
It's a super easy soup to cook and it has just simple ingredients that we usually have around the house. Using the pressure cooker or Instapot will save you time and trouble and you can get a comfort meal with no effort at all with a very low cost.
Do you like onion soup? Let me know about it!
I love quiches and I think they are a great dish because you can also add or remove any ingredient that you find in a recipe like this to please everyone! It's a very versatile dish which allows you to adapt it to whatever guests you're having if you're cooking it for a get together.
This time I decided to skip the crust and cut on the calories and extra fat! We just had Thanksgiving and Christmas is at the door so we've got to cut back a bit to be able to indulge on our favorite treats when the time comes. As usual, I'm all about balance!
I used, mainly, winter vegetables to make it colorful and nutritious and I tried to make it pretty too, after all, you eat with our eyes, right? All I had to do was prep the veggies, roast them in the oven, transfer them to a quick mold and cover it with the liquid ingredients - simple as that!
I find it pretty comforting to have 4 or 5 recipes that I can cook up pretty quickly without having to take a long time doing it. I do love cooking but when days get busy with school, house chores and sports, dishes like this can be life savers!
1 - Preheat the oven at 400 F.
2 - Prep the vegetables: peel and dice the onions and garlic, trim the asparagus. Wash the peppers, take of the stem and seeds and slice them. Do the same to the mushrooms. Wash the kale and pat it dry with a paper towel.
3 - Arrange all the vegetables, except the kale, on a baking sheet and season with the salt, pepper, garlic powder, thyme and avocado oil. Roast in the oven for about 25 minutes and add the kale after this time, cooking for an additional 10 minutes.
4 - Remove the vegetables from the oven and turn it off.
5 - Prepare the liquid ingredients: in a bowl put together the milk, the cream and the eggs. Mix everything together and add the mozzarella cheese. Get all the vegetables in the bowl and then put the mix on a quiche mold, lined with parchment paper to prevent any spilling.
6 - Bake in the oven for about 40 minutes or until the top gets a beautiful golden color like the one on the photo. When the quiche is done turn off the oven and take it from the heat. Let it rest for about 10 minutes.
7 - Transfer to a serving plate and enjoy!
Those golden bits are delicious and the fact that the quiche doesn't have a crust makes it a very light dish. It's a perfect recipe for the last days of the week when we have to go through the fridge cleaning to take advantage of every little bit of fine ingredients we may still have there! It can also be made with meat, tuna, salmon, everything that you may want to put in there will be tasty, for sure. There are no rights or wrongs!
So, if you were looking for something lighter to make up for the holiday splurge give this recipe a try and let me know what you added or removed from the original ingredients. People usually say "don't play with food" but I think that cooking is precisely that, playing with ingredients and seasonings in order to find the best combinations out there!
Getting your daily dose of vegetables, which is approximately 2 and a half cups just became easier than ever! I noticed the Scrambles from Clever Foodies when shopping for fresh eggs at the supermarket. Next to the eggs I saw this cute and colorful round boxes, indeed very appealing! I took one of the shelve and went through the ingredient list: all natural, whole ingredients.
On the brand's website here you can take a look at the different flavors available and check out some recipes that will help you get creative around this base ingredient. On these little round containers you'll get all the good stuff: non-GMO, gluten-free, no preservatives, low calories, vegetarian and high nutrient food. Need I say more to get you curious about trying these out?
Chicken and Mediterranean scramble ramekins
The first flavor I chose to try out was the Mediterranean because it's full of familiar flavors and ingredients that I love to eat and use in my cooking: tomatoes, onion, bell peepers, black beans, jalapeno, garlic, cilantro, spices and oregano. Sounded like the perfect start to a fine but simple dish.
I'm listing the ingredients needed to fill three medium sized ramekins with generous portions.
1 - Preheat the oven at 400 F.
2 - On each ramekin start layering all the ingredients, it's that simple! Start with 1/3 of the Mediterranean scramble.
3 - Cover with the chopped cilantro (I didn't state the amount because it really depends on how much you like it. If you prefer other kind of fresh herb, parsley would also go well with these ingredients).
4 - Evenly distribute the cooked chicken by the ramekins. Press it a bit so the chicken can absorb some of the flavors from the lower layers.
5 - Crack an egg on top of each serving and season with salt and pepper. Bake in the oven for about 25 minutes or until the eggs are cooked through. If you like your eggs a bit runny take them 5 minutes earlier.
Serve this entree with a side salad or have it as a healthy satisfying snack. Either way I guarantee you that you'll be surprised with what you got with so little effort and time spent! The egg yolk will infuse the bottom layers and the flavors will all come together with the spices and seasoning turning this dish into a medley of delicious and comforting flavors.