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healthy recipe

Appetizers Main Dishes Recipes Soups

Roasted Cauliflower Soup

cauliflower soup

Roasted Cauliflower Soup

Serves 8

Ingredients

  • 2 medium heads cauliflower, cut into small florets
  • 6 cups vegetable broth
  • 1 large yellow onion, diced
  • 1 head garlic
  • 2 tsp. olive oil, divided
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Avocado oil spray

Optional toppings

  • Roasted chickpeas
  • Sliced green onions

Directions

  1. Preheat oven to 425 degrees. Line baking sheet and evenly spread with cauliflower florets. Spray florets with avocado oil spray. Slice off top of garlic head and drizzle with 1 tsp. olive oil. Wrap in foil and place on baking sheet. Roast in oven for 30 minutes, turning cauliflower halfway through cooking.
  2. Meanwhile, add 1 tsp. olive oil over medium-heat heat in cast-iron dutch oven or medium-large stock pot. Add diced onions and sautรฉ for about 10 minutes, until onion starts to become translucent. Add vegetable broth, salt, pepper, and thyme. Bring to a boil and then simmer on low for 5 minutes.
  3. Add cauliflower and garlic into broth and bring back to a boil. Let simmer on low for additional 5 minutes until cauliflower begins to fall apart.
  4. Add soup into a blender in batches and puree until smooth.
  5. Serve soup immediately, topping with roasted chickpeas and sliced green onions, or your favorite toppings.
Breakfast/Brunch Desserts Recipes

Mini Pumpkin Spice Loaves with Chocolate Chunks

pumpkin spice bread

mini pumpkin spice bread

Mini Pumpkin Spice Loaves with Chocolate Chunks

Yields 12 mini loaves

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup Manitoba Milling Co. milled flaxseed
  • 1/2 tbsp. baking powder
  • 1 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/2 cup canned pumpkin
  • 1/4 cup Manitoba Milling Co. Flax Milk or any milk
  • 2 tbsp. FiberYum syrup  or any fiber syrup
  • 2 tsp. vanilla extract
  • Lily’s chocolate bar (2 small pieces per muffins)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, cinnamon, and pumpkin spice.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, canned pumpkin, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each brownie tin.
  6. Bake for 15 minutes. Top each muffin with 2 pieces of chocolate. Bake additional 10 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.