Nourish Your Body. Feed Your Soul. Shine Your Light.

Search results: "soup" Page 1 of 8

Simple Vegetable & Chickpea Soup

Nothing hits the spot on a cold winter day like a warm and cozy bowl of soup. This recipe has quickly become one of our favorites and is one we’ll be making again soon.

About five years ago, I was trying to get to the bottom of years of acid reflux, frequent colds and congestion and seasonal bronchitis, so I removed certain foods from my diet for about 10 days. It was during that time and in the months that followed, that I discovered dairy products to be the #1 trigger of my sinus and respiratory issues. Once I removed dairy, my health issues practically disappeared.

It was amazing.

I had been learning about the health benefits of food for years at that point. But I never realized how connected my diet was to why I got sick so often and wasn’t feeling my best.

Since that time, I’ve continued to “clean up” my diet with the goal of feeling as good as possible as often as possible. I take supplements and probiotics to repair and restore my health after taking years of antibiotics and acid reducers. In addition, I’ve found that foods containing gluten trigger me as well, so I steer clear of them.

For the past few weeks, I’ve been taking my body through an experiment. It’s kind of like an investigation to better understand why I’ve been feeling a little “off” for the past few months. Because I wanted to get to the root of what my body is trying to tell me, I’ve been following the protocol in the book The Elimination Diet. It’s written by renowned nutritionist, Tom Malterre, and his wife, Ali Segersten, who also authored the Nourishing Meals cookbook.

One of the recipes I tried was for a simple vegetable soup. I used the concept behind the soup as my guide and created my own version of it, which I’m sharing with you today.

It’s full of nourishing, calming, anti-inflammatory ingredients that promote healing and a sense of warmth and comfort. It makes enough to feed 8-10 people, so we like to make it at the beginning of the week to take care of 4-5 meals for both of us. You can enjoy it for breakfast, lunch or dinner, and serving it with a few hunks of avocado on top is especially delicious!

Veggie Lover Chickpea Soup

Ingredients

Veggie Lover Chickpea Soup

If you're looking for a comforting, nourishing hug in a bowl, try this soup!

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Author Rachel Druckenmiller

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 2 cups cremini mushrooms cleaned and chopped
  • 2 cups sweet potatoes peeled and chopped
  • 2 15-ounce cans chickpeas (garbanzo beans) drained and rinsed
  • 1 tablespoon fresh thyme or 1 tsp dried thyme
  • 8 cups low-sodium vegetable broth
  • 3 cups kale destemmed and chopped
  • 1/2 cup parsley chopped
  • 1 teaspoon sea salt or 2 tsp Herbamare
  • Freshly ground black pepper to taste

Instructions

  1. Heat the oil in a 4 to 6-quart pot over medium heat. Add the onion and saute for about 5 minutes.

  2. Add the remaining chopped vegetables, beans, thyme (if you have it) and vegetable stock. Cover and simmer for 20-25 minutes or until vegetables are tender.

  3. Add kale, parsley, salt and pepper, and simmer for 5 more minutes.

This soup serves about 8-10 people.

We store it in glass mason jars. If you are going to freeze it, leave about 2 inches of room at the top of the jar to allow for expansion in the freezer.

Two Soups for You! {Moroccan Chickpea & Curried Butternut}

It’s the perfect time of year for a nice big bowl of soup. As the weather cools, my body starts to crave foods like that, so I give it what it wants!

Soup is the ultimate savory comfort food for fall. Remember back to when you were a kid and your parents gave you a bowl of chicken noodle soup when we were sick? How about a dippable bowl of creamy tomato soup for your crunchy, buttery grilled cheese sandwich?

Foods like these are comfort foods because they give emotional comfort to us when we eat them.

Today I’m going to share recipes for two soups we recently tried from culinary translator and food as medicine guru, Rebecca Katz.

I recently wrote a post about her cancer-fighting, brain-boosting, longevity-promoting cookbooks and her famous Magic Mineral Broth. If you missed it, check out that post here. You’ll use the mineral broth in both of these soups, which is why we made it in the first place!

Broth

I love the rich flavors of today’s soups, especially the Moroccan Chickpea and Vegetable Soup. When I lived in Spain in college, I was in the southern town of Granada, so I was just a couple hours north of Morocco.

It was at that time that I first started to get comfortable trying new foods and experimenting with what I put on my plate. It also served as my introduction to Moroccan food.

I can’t say that I was always excited to be more adventurous with food, but the payoff has been incredible! I now enjoy so many different types of food and ethnic cuisines I would have not even thought to try before that experience.

The second soup uses my favorite fall squash – butternut – and incorporates healing spices like turmeric, ginger, and cumin along with a rich, creamy can of coconut milk.

Butternut Squash Closeup

I found it to be a little thinner than I prefer, but you can always use less broth to start and then add more to thin it out.

If you’re looking for some immune-boosting, heart-warming, soul food for this weekend or upcoming week, try one of these two soups! They are delicious and packed with flavor.

Get the recipe for the Moroccan Chickpea and Vegetable Soup.

Moroccan Chickpea

And the recipe for the Curried Butternut Squash Soup.

BSquash Soup

Creamy Rosemary Sweet Potato Soup {Dairy-Free, Paleo, Vegan}

Creamy foods are comforting and satisfying.

Since removing dairy products from my diet, I’ve had to get more creative about ways to recreate the silky texture that dairy provides.

soup

One of the best ways to do that is using cauliflower, one of the GBOMBS vegetables (AKA some of the best foods we can eat!).

These roasted garlic cauliflower mashed “potatoes” and this creamy caulifredo sauce are some of my favorite ways to use cauliflower to create creaminess!

IMG_6721

Because winter feels like it is never going to end here on the East Coast, I’ve been in hibernation mode and have been really into soups lately. I thought I would try blending cauliflower in with a soup to make it creamy and delicious without the downsides of dairy, so that’s what brings us to this recipe!

This soup is simple to make and uses basic ingredients that are easy to find at any grocery store or farmer’s market.

We used Japanese sweet potatoes, which is why the soup is white instead of orange, but any sweet potato will work.

Give it a try, and let me know what you think! 🙂

IMG_8875Soupbanner soupIMG_8876soup2

Ingredients

Directions

  1. In an 8-quart stockpot, melt the coconut oil over medium-high heat.
  2. Saute onion, garlic and a 1/2 teaspoon sea salt and cook until soft, about 4 to 5 minutes.
  3. Add the sweet potatoes, rosemary, and vegetable stock and bring to a boil.
  4. Once boiling, add the cauliflower and cover the pot with a lid. Reduce the heat to a simmer until the vegetables are very tender, about 20 to 25 minutes.
  5. Turn off the heat and stir in the remaining 1/2 teaspoon sea salt and black pepper. Using an immersion blender or regular blender*, blend until very smooth.
  6. Return soup to pot and whisk in the maple syrup. Add more sea salt and pepper, to taste.
  7. Keep the soup warm over low heat until ready to serve. Top with fresh cracked black pepper and a few lightly toasted pumpkin seeds, if you’d like!

*NoteIf using a blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid as you blend. Drape the blender jar with a kitchen towel. Blend the soup in batches, filling the jar about 1/3-1/2 for each batch.

Love in a Bowl White Bean & Fennel Soup {Vegan, Dairy-free, Gluten-free}

The cold weather we’ve been having lately has put me in a serious soup/stew/chili-making mood.

And since my husband gave me this cast iron Dutch oven for Christmas, making these one pot meals has been easier than ever!

Atwater’s, Great Sage, and Zia’s Cafe are my favorite places in Baltimore to buy soups for lunch or dinner when I’m out on the road, but I also like making them myself.

Today’s recipe is for a hearty, colorful White Bean & Fennel Soup that is bursting with flavor. It’s full of powerful, anti-inflammatory veggies like onions, garlic, fennel, and kale, along with fiber-filled beans and a tasty blend of Italian herbs.

When you eat it, it’ll make you smile and warm your soul. That’s why I call it Love in a Bowl 🙂

crockpot bean soup ennel bean souplove in a bowl

Ingredients

1 tablespoon coconut oil or extra virgin olive oil
1 medium onion, chopped
fennel bulb (stalks removed) and thinly sliced (see how to pictures below directions)
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon coarse sea salt, divided
1 box or can no/low-sodium fire roasted or plain diced tomatoes, with juices (don’t drain)
6 cups vegetable broth
1 bay leaf
4 cups dino kale, destemmed and shredded
1 (15-ounce) BPA-free can cannellini beans, drained and rinsed (We love the brand Eden)
Juice from half a lemon, more to taste

Directions

  1. In a large Dutch oven or 8-quart pot, saute onion and fennel in coconut oil until tender, about 5-7 minutes.
  2. Add garlic, herb blend, pepper, red pepper flakes, and 1/4 teaspoon salt and stir constantly for 30 seconds.
  3. Add tomatoes with juices, broth and bay leaf and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  4. Discard bay leaf. Add remaining 1/2 teaspoon sea salt and kale, and continue simmering until kale is tender, about 5 minutes.
  5. Stir in beans, and simmer until heated through, about 2 minutes.  Taste and add more salt and/or pepper if necessary. Finish with lemon juice. Serve & enjoy!

In case you missed it, make sure you check out this post for the easiest and cheapest way to make your own vegetable broth from scratch.

How to chop fennel

Creamy Broccoli Cheeze Soup {Vegan, Gluten-free, Paleo}

broccoli soup

I know it’s a lot of people’s “favorite things” at Panera (especially this time of year as the weather cools)…

But I’ve never been a fan of broccoli cheddar soup. 

I’m not sure if it’s the concept or the texture or the fact that I’ve always thought broccoli should stay whole and recognizable and not pulverized in a soup with cheese and cream.

Since I cut out milk and cheese over two years ago, I’ve been on the hunt for recipes that deliver on the rich and creamy factor we think can only come from dairy products, and I wanted to challenge myself to try something new.

(I’ll be writing a whole post about why I cut out dairy products, but the short version is they were triggering a lifetime of congestion, ear/sinus/respiratory infections, postnasal drip, allergies, adult acne, and indigestion. If you have any of those symptoms regularly, try cutting out dairy products for 2-3 weeks and notice how much better you feel! I never would’ve believed it if I hadn’t experienced it myself. It’s amazing how our bodies can heal when we remove foods that harm us and upgrade to foods that heal us. More on that later!)

IMG_7137

Back to the broccoli soup. 

Because I’m always encouraging people to “try new foods” and give foods they’ve previously sworn off a second chance, I thought I should practice what I preach.

So, I tried a recipe for a “healthified” broccoli cheeze soup.

The skeptic in Bill (and me) was not too confident about how this soup would turn out, so I totally get any reservations you might have about making this recipe…but that’s why we tried it!

And we’re glad we did.

Bill and were BOTH thrilled with how it turned out – rich, creamy and flavorful.

I had to stop myself from drinking it straight out of the mason jars, and we enjoyed it as part of our lunch for several days.

IMG_7099

Here are the UPGRADES in this recipe compared to standard broccoli cheddar soup:

  • Unsweetened almond milk (homemade, too!) instead of half and half (dairy-free)
  • Nooch instead of cheddar cheese
  • No flour (gluten-free!)
  • Way less salt

Not only that, but any excuse to eat more broccoli is a good one – broccoli is known as the DNA whisperer!

broccoli soup

Ingredients
  • 2 tablespoons coconut oil, melted* (I used coconut oil, which is a better oil to use for high heat. If you’re paleo but not vegan, you could use grass-fed butter or ghee instead.)
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dijon mustard
  • 2½ cups unsweetened almond milk (If store bought, avoid the ingredient “carrageenan”)
  • 2½ cups vegetable broth
  • 5 cups broccoli florets
  • 1 cup nutritional yeast (Wegmans, Whole Foods, MOMs, Amazon, and any natural food stores sell it!)
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Don’t be deterred by the ingredient list or let that be an excuse to not try recipes. I used to do that all the time but found that having key pantry staples on hand made it SUPER easy to make recipes like this.

Most of the time half of the ingredients are things you have in your pantry anyway (i.e., herbs, spices, lemons, onions, and garlic).

Click here for the full recipe details from Running On Real Food!

Soup’s On! My Favorite Cookbook & A Soup You Have to Try {Vegan, GBOMBS}

I was eagerly anticipating a long weekend away to the southern coast of Portugal with several friends from my program in Spain…until something awful happened.

IMG_0281

I got food poisoning.

After all, who doesn’t want to deal with embarrassing GI issues in a foreign country hours away from home and everything familiar? I’ll be honest, it was a pretty miserable and uncomfortable week, and aside from the temporary weight loss, nothing good came of it.

I told my Spanish mom, Matilde, that all I wanted was crushed ice and “cookies without sugar” because I didn’t know how to say “Saltine crackers” in Spanish.

Well, I was told that ice is “dirty” so I shouldn’t eat it, and I didn’t get anywhere with my description of Saltines.

Bummer.

So, aside from some physical discomfort, embarrassment, and frustration, since I had to delay my trip to Portugal, what did my illness mean?

Several days of clear fish broth until I felt better.

Since I had never really eaten any soup other than Campbell’s less-than-impressive and rather sparse chicken noodle soup and didn’t like seafood, eating fish broth was a real treat.

Fortunately, over the next few months, Matilde redeemed the fish broth by introducing me to a variety of other soups and stews that were brimming with vegetables and bursting with deep flavors.  They were filling, warming, and comforting.

We love soups and chilis now and prepare them almost weekly this time of year.

IMG_3230

Here are a few reasons why we are souper excited about soup!

  • They’re cheap. Beans, vegetables, broth, greens, and grains are the base ingredients in most soups. They can be purchased in bulk and are really inexpensive.
  • They last for days, which saves time and money. Cook once, eat three (or more!) times. I love finding ways to save time in the kitchen, especially during the workweek. By taking some time to prepare a soup one day, we save ourselves time (and money!) preparing lunch and several dinners during the rest of the week. Now that football season is over, try to commit to making a soup on Sunday afternoon, and don’t worry about prepping dinner until Tuesday at the earliest!
  • They’re low maintenance and easy to prepare. The great thing about soup is that you can “set it and forget it” by putting it in a crock pot or just leaving it on a low simmer on the stove. The longer it simmers, the more the flavors build. Mmmm…
  • They’re healthy comfort food. Comfort food makes us happy because it is reminds us of home, family or friends and often has a very traditional and simple preparation. Soups are warming, soothing, rich and often reflective of our heritage, too, and there is something really satisfying about that.
  • They’re a great way to get in the healthiest foods on the planet, including leafy greens, beans, and onions! Check out this recipe for an amazing Tuscan Bean Soup we made the other day. We incorporated our Tuscan (AKA dino) kale from Hometown Harvest along with other GBOMBS foods like beans and onions. The addition of red wine added a sweetness and richness that I can still taste!IMG_3235

As a gift to celebrate my completion of graduate school, my mother-in-law gave me what is now one of my absolute favorite cookbooks. Clean Food: A Seasonal Guide to Eating Close to the Source is written by Terry Walters, a fellow IIN graduate.

From the Basic Balsamic Vinaigrette (you will never want store-bought salad dressing again!), Three Bean Chili, and Roasted Kabocha Squash and Creminis to the Ginger and Pear Crisp and Banana Coconut Chocolate Chip Cookies, we have enjoyed over a dozen of the wholesome, nourishing recipes from Terry’s Clean Food cookbook.

Clean Food

Also, for anyone who has food sensitivities or allergies, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

The Tuscan Bean Soup was the most recent recipe we prepared from Clean Food and is one we will definitely be making again.

You can check out other delicious soups posted on my Pinterest boards!

Do you have a favorite healthy soup recipe? Feel free to share below! 

Soup’s On! My Favorite Cookbook & A Soup You Have to Try {Vegan, GBOMBS}

I was eagerly anticipating a long weekend away to the southern coast of Portugal with several friends from my program in Spain…until something awful happened.

IMG_0281

I got food poisoning.

After all, who doesn’t want to deal with embarrassing GI issues in a foreign country hours away from home and everything familiar? I’ll be honest, it was a pretty miserable and uncomfortable week, and aside from the temporary weight loss, nothing good came of it.

I told my Spanish mom, Matilde, that all I wanted was crushed ice and “cookies without sugar” because I didn’t know how to say “Saltine crackers” in Spanish.

Well, I was told that ice is “dirty” so I shouldn’t eat it, and I didn’t get anywhere with my description of Saltines.

Bummer.

So, aside from some physical discomfort, embarrassment, and frustration, since I had to delay my trip to Portugal, what did my illness mean?

Several days of clear fish broth until I felt better.

Since I had never really eaten any soup other than Campbell’s less-than-impressive and rather sparse chicken noodle soup and didn’t like seafood, eating fish broth was a real treat.

Fortunately, over the next few months, Matilde redeemed the fish broth by introducing me to a variety of other soups and stews that were brimming with vegetables and bursting with deep flavors.  They were filling, warming, and comforting.

We love soups and chilis now and prepare them almost weekly this time of year.

IMG_3230

Here are a few reasons why we are souper excited about soup!

  • They’re cheap. Beans, vegetables, broth, greens, and grains are the base ingredients in most soups. They can be purchased in bulk and are really inexpensive.
  • They last for days, which saves time and money. Cook once, eat three (or more!) times. I love finding ways to save time in the kitchen, especially during the workweek. By taking some time to prepare a soup one day, we save ourselves time (and money!) preparing lunch and several dinners during the rest of the week. Now that football season is over, try to commit to making a soup on Sunday afternoon, and don’t worry about prepping dinner until Tuesday at the earliest!
  • They’re low maintenance and easy to prepare. The great thing about soup is that you can “set it and forget it” by putting it in a crock pot or just leaving it on a low simmer on the stove. The longer it simmers, the more the flavors build. Mmmm…
  • They’re healthy comfort food. Comfort food makes us happy because it is reminds us of home, family or friends and often has a very traditional and simple preparation. Soups are warming, soothing, rich and often reflective of our heritage, too, and there is something really satisfying about that.
  • They’re a great way to get in the healthiest foods on the planet, including leafy greens, beans, and onions! Check out this recipe for an amazing Tuscan Bean Soup we made the other day. We incorporated our Tuscan (AKA dino) kale from Hometown Harvest along with other GBOMBS foods like beans and onions. The addition of red wine added a sweetness and richness that I can still taste!IMG_3235

As a gift to celebrate my completion of graduate school, my mother-in-law gave me what is now one of my absolute favorite cookbooks. Clean Food: A Seasonal Guide to Eating Close to the Source is written by Terry Walters, a fellow IIN graduate.

From the Basic Balsamic Vinaigrette (you will never want store-bought salad dressing again!), Three Bean Chili, and Roasted Kabocha Squash and Creminis to the Ginger and Pear Crisp and Banana Coconut Chocolate Chip Cookies, we have enjoyed over a dozen of the wholesome, nourishing recipes from Terry’s Clean Food cookbook.

Clean Food

Also, for anyone who has food sensitivities or allergies, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

The Tuscan Bean Soup was the most recent recipe we prepared from Clean Food and is one we will definitely be making again.

You can check out other delicious soups posted on my Pinterest boards!

Do you have a favorite healthy soup recipe? Feel free to share below! 

15 Nourishing Pumpkin Recipes for Fall

They’re baaaack…

PUMPKINS!

From pumpkin spice lattes and pumpkin bread to those cute little pumpkin-shaped mellocreme candies from Brachs, pumpkins seem to be popping up everywhere as we approach fall.

I love pumpkin because of how versatile it is. You can sweeten it in smoothies, breads, muffins, pies, cheesecakes, cupcakes, and even pancakes. You can also make it savory and roast it with fresh herbs or blend it into soul satisfying soups.

Aside from being able to morph into just about any kind of recipe you can imagine, pumpkin is also loaded with nutrients that support our immunity, digestion and beauty. Pumpkin is awesome because, it’s…

  • Loaded with vitamin C, an anti-inflammatory antioxidant that supports our immune health.
  • High in fill-you-up fiber, which keeps us “regular” (this is a good thing!) and keeps us feeling satisfied for hours. A one-cup serving of winter squash like pumpkin has about 1/4 of your daily recommended fiber intake. Considering fewer than 5% of Americans eat enough fiber, this is a big advantage!
  • Excellent source of beta-carotene – a potent antioxidant and cancer-fighter that also happens to be good for our eyes and skin health
  • Packed with lycopene and carotenoids that are known to help diminish cancer cells, inhibit diabetes, hypertension, the degenerative signs of aging, and prevent macular degeneration
  • Full of potassium, which helps restore our body’s electrolyte balance
  • Has a low or medium glycemic index (GI) value, which means it supports a balanced blood sugar (and balanced mood and weight – they all go hand-in-hand!)

If you want to learn even more about why pumpkin rocks, check out this site.

Now, onto the recipes! Here are my top pumpkin-lover recipes from my blog and a few other places 🙂

pumpkinrecipes banner

Here are a few ideas for savory pumpkin recipes:

If you’ve ever wanted to learn how to make your own pumpkin puree from a real pumpkin, check out this post about How to Make Your Own Pumpkin Puree.

What are your favorite pumpkin recipes? Feel free to share below! 🙂

7 Healthy Dining Spots in Lake Placid, New York (And Why You Should Go There on Vacation!)

Since I was a little girl, my family has spent our summer vacation in the Adirondack Mountains of Upstate New York.

My mom’s family is from the area, and she spent summers as a kid in Keene at her parents’ farmhouse, working at The Land of Make Believe as a teenager. My dad fell in love with her and the area over 40 years ago when they started dating. My parents love Upstate New York so much that, after decades of renting other people’s cabins, they bought their own place in Wilmington, just outside the resort village of Lake Placid. It’s been in our family for over 15 years and will remain for years to come.

Each summer, Bill and I return to our grounding place, to small towns where time stands still, and to the breathtaking beauty of the Adirondacks. We go to be near the mountains, lakes, streams, cleansing air, and for peacefulness that being in nature brings.

If you’ve never been, I highly recommend it as a travel destination, especially if you like being outdoors. The days are typically mild, and the summer nights are often so chilly that you need to bundle up and wear a sweatshirt or jacket.

Our favorite thing to do while we are up there is hike one of the hundreds of peaks in the region. If you’re looking for options, I suggest checking out this site, which sorts hikes by distance and difficulty. Bill and I try to climb one of the 46 High Peaks each year, but we also love to do shorter climbs, including Ampersand, Round Mountain, and Hurricane. With all of the lakes in the area, we also love to canoe, paddle board, or make friends with people who have boats 🙂 It’s also a great spot for fishing.

My family of triathletes swims, bikes and runs throughout their time there. I love to go for a run around Mirror Lake or near my parents’ house and take in the mountain views. One of the Ironman triathlons (140.6 miles – 2.4 mile-swim, 112 mile-bike, 26.2 mile run) takes place in Lake Placid each July and draws in thousands of athletes and their friends and family. If you’ve never witnessed an Ironman race, I highly recommend attending one. We volunteer each year at one of the bike aid stations and cheer in the runners at the finish line in the evening. It’s an incredible testament to the power of the human spirit and a feat of the body and mind. My dad has finished the Lake Placid Ironman six times; my sister, Jane, three times; and my husband, Bill, once. To learn more about the race, click here.

When Bill and I are on vacation, one of the things we love to do is find delicious and nourishing places to eat. With my dairy-free, gluten-free limitation, I have to be selective about where to dine out, but I have become particularly skilled at discerning where to go. I don’t think that being away from home means that we have to sacrifice nourishing ourselves. My goal is to find places that serve delicious and nourishing food. It’s totally possible.

Here is my list of seven spots to dine in Lake Placid, New York!

Green Goddess Natural Foods

Locations: 2051 Saranac Avenue, Lake Placid, NY; 2419 Main Street, Lake Placid, NY
Contact: 518-523-4676, www.GreenGoddessFoods.com
Meals: Breakfast, Lunch, Dinner, Snack

This is my #1 spot because it’s a cafe and a grocery store. If you consider yourself to be a healthy foodie, then you have to know about this place. Originally located on Saranac Avenue on the way out of Lake Placid, Green Goddess Natural Foods has expanded and recently opened a second location on Main Street.

At both locations, you can build your own smoothie, smoothie bowl, grain bowl, breakfast bowl, and salad. You can also get homemade, cold-pressed juices there, too. The markets have hundreds of gluten-free, dairy-free, paleo, and vegan options including products, soups, baked goods, grab-and-go deli sandwiches and dips, snacks, and even supplements.

I’m a fan of the make-your-own-salad option, and if you get one, I highly recommend including the curried cashews and green goddess tahini dressing (seriously awesome). My husband is a fan of their sandwiches loaded with local ingredients.

For a look at the Green Goddess and Scape Cafe menus, click here, and for updates to daily specials, follow them on Instagram.

The Good Bite Kitchen

Location: 2501 Main Street, Lake Placid, NY
Contact: 518-637-2860, www.TheGoodBiteKitchen.com
Meals: Lunch, Snack

It’s easy to pass right by this little gem, but we were stoked to discover it a few years ago. The Good Bite Kitchen is an “inventive vegetarian” cafe with lots of  plant-powered, gluten-free, dairy-free, vegan and paleo options. They change out the selection on their chalkboard menu on a daily basis and have everything from soups, salads, sandwiches, and smoothies to grain bowls, zucchini noodle bowls, and sweet treats.

Seating is extremely limited, so depending on what time of day you’re there, you might want to get your order to go and sit by the water to eat your meal. A few of the my favorite meals that I’ve gotten there are the Mung Bean and Zoodle (zucchini noodle) bowl served with a vegan ranch dressing and topped with pumpkin seeds. I’ve also tried a zoodle bowl made with toasted cashews and chickpeas. They always have some combination of a veggie noodle and/or rice bowl loaded with lots of other veggies and something crunchy.

Bill loves the GBK Tomato, which can be prepared as a sandwich or salad, and includes heirloom tomato, balsamic hummus, basil vinaigrette, pickled onions, feta and greens. Follow them on Instagram to keep track of daily specials.

Note: As of this blog post publication, they are open Tuesdays through Saturdays from 11a-5p.

Salt of the Earth Bistro

Location: 5956 Sentinel Road, Lake Placid, NY
Contact: 518-523-5956, www.SaltoftheEarthBistro.com
Meals: Dinner

Most of the time, Lake Placid seems like the town that time forgot. Very little changes from year to year, so it’s obvious when a new store or restaurant comes to town. As we were searching on yelp (my go to app for finding dining options), we stumbled upon this farm to table spot. After checking out the menu and seeing icons designating gluten-free and vegan options, I knew we’d found a winner! We went with my parents and everyone loved their meal and the appetizers. There aren’t many high quality dinner spots in Lake Placid, but this is definitely one of them.

We started with an appetizer of onion fritters breaded in chickpea and cauliflower flour and served with an addictive tamarind dipping sauce. Everyone at the table raved about them and the goat cheese stuffed piquillo peppers drizzled with honey and chopped hazelnuts, topped with microgreens. I couldn’t eat the cheese but did manage to snag a bite of a pepper with some honey and hazeluts, and it was delicious. I had eyed up their curried chickpea dish served with cauliflower, red peppers, carrots, plump raisins, and chickpeas atop a bed of turmeric rice. It had a bit of a kick to it, but the flavors were on point. My mom had the special, which included perfectly seared sea scallops on a bed of black quinoa and sautéed spinach served with a beet yogurt sauce.

If you’re looking for a spot for nice night out in Lake Placid or for a place to go for a celebration, I highly recommend Salt of the Earth Bistro.

Big Slide Brewery & Public House

Location: 5686 Cascade Road, Lake Placid, NY
Contact: 518-523-7844, www.BigSlideBrewery.com
Meals: Brunch, Lunch, Dinner, Dessert, Drinks

Another newer addition to the Lake Placid dining scene, Big Slide Brewery received about 4.5 out of 5 stars on yelp, which caught my attention. It’s a great spot for a group and you could easily spend an afternoon there. Their farm-to-table menu that sources ingredients locally had plenty of options for gluten-free, dairy-free and anyone without restrictions, too. Bill and I had a great meal there. I’m not much of a drinker, but their mule served with cranberry maple ginger beer was calling my name, so I got that to start, and it was definitely the right call.

To start, I loved the humor they put into their menu titles. With names like The 40 Year Old Vegan (a vegan pizza), The Yawner (a traditional house salad), What a Fun-gi (mushroom pizza), and Trout It Out (my second choice for an entree!), just reading the menu put me in a good mood. I have an appreciation for puns.

For dinner, I opted for the Thai Cobb Salad (another funny play on words, right?), and Bill had the pork chop entree. My salad was made with julienned carrot, cabbage and jicama; spicy micro greens; tomato; avocado; applewood smoked bacon; peanuts; and a 7-minute egg and was topped with a lime and smoked chili vinaigrette. I wasn’t starving, but if I wanted to amp it up a bit more, I could have added grille chicken. It hit the spot, and I would highly recommend it! 

Bill’s entree was a bone-in pork loin chop served with caramelized onion, blueberry and bacon salsa, roasted carrot and spinach lentils and finished with an apple bourbon jus. I don’t think anything else needs to be said other than it was awesome. Like, ridiculously awesome and packed with flavor. We can’t wait to go back to Big Slide Brewery for another mouthwatering meal!

Caffe Rustica

Location: 1936 Saranac Avenue, Lake Placid, NY
Contact: 518-523-7511, www.CaffeRustica.com
Meals: Dinner, Dessert; Closed on Sundays

This place is easy to miss if you’re not aware of it because it is off the main drag and in a shopping center with a Price Chopper grocery store. We first went to Caffe Rustica (yup, it’s spelled differently) a few years ago with family friends who live in the area, and it has become one of our annual dinner destinations since.

I started with a house salad made of mixed greens, poached pears, charred onions, walnuts, and avocado (they let me sub that for cheese) topped with a maple balsamic dressing. What a perfect way to start a meal. I had the fish special, which was a meaty white fish served with a homemade basil marinara sauce and served on top of sautéed broccolini. It was a light meal, great for the hot summer day we were there. I’ve had the salmon before, too, and it is often served with root vegetables and quinoa, so I’d recommend that, too.

Photo credit: Olivia Serafini, Whole Cal, So Cal. Used with permission

After dinner, if you’re looking for something to do, play a round of mini golf at Pirate’s Cove. It’s a fun course. The last time we were there, Bill got four holes in one!

Lake Placid Pub & Brewery

Location: 813 Mirror Lake Drive, Lake Placid, NY
Contact: 518-523- 3813, www.UbuAle.com
Meals: Lunch, Dinner, Drinks

If you want to hit up the beach at Mirror Lake and then walk to lunch or dinner or to grab drinks with friends and family, then the Lake Placid Pub & Brewery is your spot. We went there with a group of almost 20 people last summer after my sister, Jane, did her third Ironman triathlon, so this is a great spot for groups.

Once again, this is another spot that accommodates gluten-free, plant-based diners. All items are prepared in the same kitchen as gluten-containing foods, but they label their menu with a GF symbol to indicate which items are made with gluten-free ingredients. I’ve gotten the hummus starter (lots of crunchy veggies for dipping!) and superfood salad (kale, brussels sprouts, broccoli, and mixed greens galore) with salmon on top. My mom loved the salmon bowl with maple and brown sugar glazed salmon served with cilantro lime rice, radishes, cucumbers, scallions and toasted sesame seeds. If you’re gluten-free, ask for a gluten-free sauce / glaze option, as it appears that something in that dish is not gluten-free.

If you’re in the mood for a pizza, burger or sandwich, good news! LP Pub & Brewery offers gluten-free pizza crust and burger buns.

Lisa G’s

Location: 6125 Sentinel Road, Lake Placid, NY
Contact: 518-523-2093, www.LisaGs.com
Meals: Lunch, Dinner, Drinks

This is a popular neighborhood restaurant and bar and tends to get busy around dinner time, especially on weekends. Lisa G’s has something for everyone a menu that labels menu items as “gluten-free” or “vegan,” which is super helpful for someone like me.

Here are a few of the gluten-free options: Lentil Salad with mixed greens, green lentils, carrots, scallions, roasted red peppers, and green olives tossed in a thyme vinaigrette and topped with walnuts and feta. I’d hold the feta and ask for avocado instead, which most restaurants are willing to accommodate. Lisa G’s has a few side dish options that I’d recommend mixing and matching with a protein to build a nourishing, fueling meal, including roasted veggies, sautéed kale, rice pilaf and rice and beans. For entrees, you could try the Sweet Potato Chili and Salmon dishes (ask for a different sauce on the salmon if dairy-free), as both are gluten-free (hold the corn bread for the chili).

If you don’t have any dietary restrictions, you have a broader menu to choose from, including salads, apps, wings, sandwiches, tacos, burritos, and land and see entrees.

And there you have it! Those are my top seven, tried and true dining spots in Lake Placid. Looking for more options? Here are four other spots to check out in town:

  1. The Cottage: 77 Mirror Lake Drive, Lake Placid, NY. The view from the outdoor patio of The Cottage is beautiful, sitting right on Mirror Lake. I’m a fan of their House Salad served with artisanal greens, heirloom cherry tomatoes, roasted butternut squash, sweet and spicy almonds and served with their maple balsamic dressing.
  2. Base Camp Cafe: 2488 Main Street, Lake Placid, NY. Breakfast the other day was a toss up between this place and The Breakfast Club. We didn’t make the right choice (the food and vibe were not so awesome at the Breakfast Club) and wish we’d gone to Base Camp instead. They serve old fashioned oatmeal and have build-your-own omelette or scramble options served up with home fries. They also have all day breakfast bagels that can be made with gluten-free bread instead. Base Camp also serves hot and cold sandwiches and variety of drink options, including a wide selection of specialty lattes.
  3. Top of the Park: 2407 Main Street, Second Floor, Lake Placid, NY. Tapas / small plates restaurant with creative but limited menu and a few vegan and gluten-free options. We haven’t been yet, but this place comes highly recommended by the staff at Green Goddess Natural Foods for the quality of their food and willingness to accommodate different dining preferences.
  4. Liquids & Solids: 6115 Sentinel Road, Lake Placid, NY. If you consider yourself to be a bit of an adventurous eater, check out this spot. Their menu is heavy on animal products and not an ideal spot for plant-based diners. They’re also known for their extensive and ecclectic drink menu.

Chai-Spiced Almond Butter Smoothie

We just had our first snowfall in Baltimore this weekend.  With the colder weather comes an innate craving for warmer comfort foods, like this chicken tikka masala dish we had for dinner in our Instant Pot last night.

Because I try to eat seasonally and pay attention to what my body is craving at different times of the year, I find myself eating fewer salads but more soups and fewer smoothies but more oatmeal.

On days I do want a smoothie, I shy away from tropical flavors and other combinations better suited for summer and load up my smoothies with warming, grounding spices!

That’s how the idea for this Chai Almond Butter Smoothie came to be. I’ve made other spiced smoothies like this Snickerdoodle one, this Turmeric Golden Milk one (two of the most popular recipes on my blog!), and this newer Apple Cinnamon version. Today’s smoothie contains some similar spices, but it pays homage to one of my favorite drinks.

Chai tea.

Chai tea is made with a blend of spices, including cinnamon, clove, cardamom, ginger, and a hint of black pepper. All of these spices are highly anti-inflammatory, immune boosting, and digestive-supporting and some even have anti-viral properties.

We tend to forget about spices when we are focusing on upgrading what we are eating or drinking, but, as you can see, they are powerhouses of nutrients!

Today’s smoothie uses a blend of those spices and some almond butter for protein, fat and creaminess, all of which will keep you coming back for more!

3 from 1 vote
Print

Chai Almond Butter Smoothie

This fall-spiced smoothie is packed with anti-inflammatory compounds and tastes like a cup of chai tea!

Course Breakfast
Cuisine Smoothie
Prep Time 3 minutes
Total Time 3 minutes
Servings 1 person
Author Rachel Druckenmiller

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground clove
  • pinch black pepper
  • 1/4 teaspoon vanilla extract
  • 1 Medjool date pit removed
  • 2 tablespoons almond butter
  • 1 frozen banana (peel it first!)
  • 3/4 cup unsweetened almond milk
  • 1 scoop unflavored protein powder or collagen peptides (optional)

Instructions

  1. Combine all ingredients in a blender and blend until smooth, about 45-60 seconds. Add up to 1/4 cup more almond milk, if needed. Pour into a glass and enjoy!

If you like chai-flavored foods, try some of these other recipes on my blog:

Page 1 of 8

Powered by WordPress & Theme by Anders Norén

%d bloggers like this: