Clean Eating Archives · Page 14 of 20 · Rachel's Nourishing Kitchen

5-Minute Chocolate Hazelnut “Nutella” Truffles {Vegan, Paleo}

On November 5, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian

I was always a little weirded out by the Ferrero Rocher candy, each piece individually wrapped in gold foil.

As a kid and teenager, I was more interested in things like Sour Patch Kids, Twix, and Peanut Butter M&Ms than some mysterious, fancy, gold-wrapped chocolates.

I’m pretty sure I didn’t know what a hazelnut was either.

I never knew if I was pronouncing it correctly either.

Apparently, I’m not alone. Over 20,000 people have watched the YouTube video for how to pronounce “Ferrero Rocher.”

Including me 🙂

Inspired by the concept of a hazelnut truffle and a recipe I found on the blog Running on Real Food, I decided to make my own chocolate hazelnut truffles.

I made these treats today for a group of a dozen of my co-workers as part of an “Upgrade Your Holiday Party Dishes” cooking demonstration at our office. They were a HIT!

In the demo, I showed the group how to make super simple Kickin’ Buffalo Hummus, an immune-boosting “Taste the Rainbow” Kale Salad (recipe to come!), and these fudgy Chocolate Hazelnut Truffles.

They take about 5 minutes to whip up, too. Try these at home, and bring them to an upcoming holiday party or event. I hope you enjoy them as much as we did!

Adapted from Running on Real Food

Ingredients

2/3 cup hazelnuts
10 Medjool dates, pitted and soaked in water 10 minutes
¼ cup raw cacao powder
½ teaspoon ground cinnamon
¼ cup unsweetened shredded coconut
2-3 teaspoons 100% pure maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
1/4 teaspoon fine grain sea salt (I’m sure it’ll work with the coarse kind, but I used fine)
18-20 whole hazelnuts, lightly toasted – set aside (do not blend into dough)
Optional: 1/3 cup hemp seeds, chopped & toasted hazelnuts and/or toasted coconut for rolling/coating

Directions

Drain water from dates.
Add all ingredients from the hazelnuts through the sea salt to a food processor.
Process until well mixed together but while there are still small pieces of hazelnuts. You may have to stop and scrape down the sides with a spatula or break up the ball that forms, so everything is blended.
Roll dough into small balls, wrapping each ball around a whole, toasted hazelnut.
Roll truffles in hemp seeds, chopped hazelnuts, or coconut or just leave them “as is!”
Place in freezer for about 30 minutes or until firm.

Store in an airtight container in the freezer.

Quinoa Broccoli Salad with Tangy, Creamy Dressing {Vegan, Gluten-Free}

By Rachel Druckenmiller

On November 3, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Recipes, Vegan, Vegetarian

Did you know that broccoli is one of THE most healing, healthful foods we can eat?

Tom Malterre, one of my favorite nutritionists, has been so bold as to call it “The DNA Whisperer” in his fascinating TEDTalk.

I’ve written about the incredible health benefits of broccoli in another blog post (which also features my favorite “crack” broccoli recipe – aptly named due to how addictive it is).

Click here for that recipe and to learn more about the cancer-fighting, immune boosting, detoxifying benefits of this tree-like vegetable.

Broccoli is coming in season locally, so I wanted to find some new and interesting ways to use it aside from the usual steaming it or tossing it in a salad.

Since removing dairy from my diet a few years ago, I’ve been especially driven to come up with creamy dressing recipes. This one uses tahini (sesame paste) and raw cashews to create creaminess, which paired nicely with the light and fluffy quinoa and roasted broccoli.

The trick was making a big pot of quinoa at the beginning of the week, which we’ve since used for a southwest black bean salad, pumpkin breakfast cereal, and now this recipe.

It’s a big time saver to cook once and then use the ingredient 3 times. You can do that with any grain at the beginning of the week (brown rice, wild rice, quinoa, millet, buckwheat).

(In case you missed it, here’s how to cook quinoa 🙂 )

One of my colleagues who tried this recipe on her own had this to say about it:

“Whoa, Rachel! This salad was excellent! First, it was easy to make, which, as a non-cook, I totally appreciate. The flavor is what really impressed me. The sweetness of the cashews, the umami of the tamari, and a bit of heat from the crushed red pepper married so well together! I’ll definitely be adding this one to my personal recipe collection!”

Salad

4 cups broccoli florets
1 tablespoon coconut oil, melted (coconut oil is my prefered oil for cooking since it’s more stable at high temperatures while olive oil is best for raw or low heat preparations)
1 cup quinoa, cooked (Here’s how to cook perfect quinoa!)
Juice of 1 lemon
sea salt and black pepper
Optional: almond slices, lightly toasted

Dressing

1 cup raw cashews, soaked for 4 hours in water (or overnight) then drained and rinsed
3/4 cup water
2 cloves garlic, peeled and chopped
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 tablespoon tamari (wheat-free soy sauce)
1 tablespoon 100% pure maple syrup
1/2 teaspoon crushed red pepper

Directions

Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly but still bright green, about 15 – 20 minutes.
While broccoli is roasting, prepare dressing. Transfer the dressing ingredients to a blender and blend on high until creamy. Taste and adjust seasonings as needed.
When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa, drizzle with lemon juice and toss to combine.
Pour 1/2-2/3 cup dressing over the broccoli-quinoa mixture and stir until evenly coated.
Top with toasted almond slices, if you prefer (for an extra crunch!).
Serve immediately (for a warm salad) or chill in fridge for at least two hours.

Elevate Your Tailgate: Kickin’ Buffalo Dip!

By Rachel Druckenmiller

On October 30, 2014

In Clean Eating, Dairy-Free, Gluten-Free, My Story, Products I Use, Recipes, Vegan, Vegetarian

Buffalo sauce.

For whatever reason, it’s one of those flavors/foods that I’ve never liked. Just like I’ve historically avoided/been grossed out by cole slaw, creamy broccoli cheese soup, and guacamole, I’ve always stayed away from anything coated with the vibrant orange sauce.

My earliest memories of buffalo sauce are around having cooking lessons with my elderly neighbor, Miss Muriel. When I was in grade school, she would invite me to her house and teach me to make things like pasta, paper thin sugar cookies, and cheesecake…100% from scratch.

While our creations were cooking or baking, she ordered lunch from Dominos, complete with pizza and buffalo wings. I never liked the taste of buffalo wings, but I didn’t want to be rude (I was a quiet kid), so I just ate a few anyway.

Fast forward about 20 years, and here I am trying to figure out ways to “UPgrade” common foods that most of us eat a lot.

I’ve asked some friends and co-workers, “What’s ONE food that you love that you’d like to have a healthier recipe for how to make?”

The most common answer?

“Buffalo chicken dip.”

It’s been one of my husband’s favorite party dips as well. Loaded with cream cheese and either Ranch dressing or Bleu cheese, shredded chicken, and hot sauce, it’s not something that works with those of us who get sick from eating or drinking dairy.

So, off I went in search of some ideas and inspirations for how to UPgrade this dip recipe. I came across a post from one of my favorite bloggers, Angela Liddon over at oh she glows.

Buffalo hummus.

I know, I know. It’s not the SAME, BUT this is my first attempt at making a buffalo dip, so we’re starting where I’m most familiar.

I brought this hummus to work, and my co-workers loved it! They are so great to serve as my taste testers for many of these recipes. I know I can trust them and that they will be honest with me if they don’t like something. Input from my co-worker and friend Michela was one of the reasons I made some tweaks to my original Protein-Packed Pumpkin Spice Dip recipe.

By the way, I’m still committed to finding a dairy-free version of buffalo chicken dip that is tailgate worthy, too. And when I do, I will share it with you 🙂

In the meantime, you should try this recipe. The “kick” comes from the optional addition of cayenne pepper. You can whip it up in less than 10 minutes, too!

Ingredients

Yield: 2 cups

1 can (15-ounces) or 1 1/2 cups cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon fine grain sea salt
2 cloves garlic
2 tablespoons tahini
1 tablespoon hot sauce (You can use Frank’s Hot Sauce. I used Gator Ron’s Angel Wing Sauce from MOMs Organic Market. It’s made in nearby Bethesda!)
1 tablespoon fresh lemon juice
1/2 cup jarred roasted red pepper
2 tablespoons extra virgin olive oil, liquid from beans can, OR water
Cayenne pepper, to taste, for serving

Click here for the full recipe from oh.she.glows!

Roasted Cabbage Steaks with Tangy Almond Butter Sauce

By Rachel Druckenmiller

On October 28, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Vegetarian

When you hear the word “steak,” the first thing that comes to mind probably isn’t cabbage.

We usually associate “steak” with beef or tuna fish or even beefsteak tomatoes (YUM!), but the concept can be applied to other foods as well. This past week, I tried my hand at cauliflower steaks (oh.my.goodness recipe to come!) and cabbage steaks.

First of all, this method of making vegetables is SO EASY. No teeny tiny chopping/dicing/mincing required! You can have the steak slices cut and ready to go in the oven in 5 quick minutes.

I’ve featured cabbage in other recipes including my “I Can’t Believe There’s No Mayo” Cole Slaw, Beauty Detox Salad and Beautifying Purple Cabbage Slaw. All of the anti-cancer benefits of cabbage are preserved best by those raw or minimally cooked preparations, but I decided to change things up a bit today by roasting it. It’s always good to add some variety to your meals!

A beautiful head of green cabbage!

When cabbage is roasted it takes on a sweet, buttery flavor and melt-in-your mouth texture. I can’t even think of anything I’d compare it, too, but the crispy leaves tasted a bit like the outer crunchy leaves of roasted Brussels sprouts – one of my absolutely favorite fall foods!

I drizzled a few spoonfuls of a homemade almond butter sauce on top.

The creamy, slightly tangy sauce seeped into the folds of the buttery cabbage leaves and made for an amazing bite!

If you’ve never had cabbage prepared this way before (I didn’t even eat cabbage at all until about 2 years ago!), then you have to try this 🙂

Cabbage steak with tangy almond butter sauce. YUM!

Ingredients

Cabbage Steaks

1 head green cabbage, sliced into 3/4″ steaks
2 tablespoons coconut oil, melted
3 cloves garlic, smashed (makes it easier to rub them on the steaks)
Sea salt & pepper, to taste

Tangy Almond Butter Sauce

1/2 cup canned full fat coconut milk (I use this kind by Native Forest)
1/3 cup almond butter (I used raw almond butter from Trader Joe’s)
2 tablespoons tamari (or coconut aminos for a paleo version)
1 teaspoon toasted sesame oil
1 tablespoon raw honey
3 tablespoons fresh lime juice
2 small cloves garlic, minced
1/2 teaspoon crushed red pepper flakes

Directions

Slice cabbage from top to bottom into 3/4" discs.

Preheat oven to 400F. Slice cabbage from top to bottom into 3/4″-thick steaks.

Rub smashed garlic clove on both sides of cabbage “steak”

Sprinkle both sides of steak with sea salt and black pepper. Roast in the oven for 25 minutes per side (total of 50 minutes, flipping steaks halfway through)

Steaks are done when they’ve browned around the edges and can be pierced in the center with a fork.

Look how beautifully browned this is! Make sure to eat the outer edges. They are amazing!

Look how beautifully browned this is! Make sure to eat the crispy outer edges. They are amazing!

Eat them “as is” OR top with the Tangy Almond Butter Sauce (so worth it!)

Directions: To make the sauce, whisk dressing ingredients together in a bowl or mason jar and pour several spoonfuls on top of the cabbage steak. I found that the sauce “set” a little bit after I left it in the fridge overnight, but you can use it right away, too. It will just thicken up a bit overnight. Adjust seasonings to your tastes.

You may end up licking this stuff off your plate. It’s that good 🙂

The almond butter sauce melting off the roasted cabbage steaks. SO good!

Happy {Healthy} Halloween: 19 Spooktacular, Kid-Friendly Snacks!

By Rachel Druckenmiller

On October 23, 2014

In Clean Eating, Dairy-Free, Gluten-Free, My Story, Recipes, Tips & Tricks

Growing up in a neighborhood filled with dozens of kids, I have great memories of dressing up and trick-or-treating when I was younger.

You knew Halloween was approaching when you stepped outside, and breathed in the crisp, cool, smoky-smelling autumn air.

I remember rushing away from the dinner table with my brother, so we had as much time as possible to trick-or-treat…and so we wouldn’t miss the people who gave out FULL SIZED candy bars (EVERY kid – and parent – remembered where those people lived).

Once we got to middle school, we outgrew our plastic jack-o-lanterns and their black handles that were known to snap off without warning.

We used pillow cases. We meant business.

My favorite candy was anything with peanut butter (Reeses Pieces, PB M&Ms, PB cups) or caramel (Snickers, Twix, Rolos). I hated anything with coconut. I remember coming home after a long night of candy collecting, dumping out my bag and strategically sorting through, categorizing, and counting up every candy type.

Yes, even as a child I was very particular. 🙂

As an adult, I like to focus on “adding in” or UPgrading what we eat to include food that fuels and nourishes our body in a way that is fun and delicious.

Check out the “spooktacular” ideas below for healthy Halloween recipes and treats to bring to your event or party this year. All of them are kid-friendly, dairy-free and gluten-free, too!

Eat Clean Halloween: 19 Spooktacular Recipes

Spooky Fruit Spiders from Kitchen Fun with My Three Sons

Pumpkin Patch Dippers & Hummus from Family Fun Magazine

Stuffed Roaches from Nouveau Raw

Orange & Black Fruit Kabobs from Sparkpeople

Raw Witch’s Fingers from Fork & Beans

Melon Brain from Instructables

Goblin Grins from Just a Pinch

Protein-Packed Pumpkin Spice Dip from Rachel’s Nourishing Kitchen

Candy Corn Veggie Platter from Parents

Apple Sun Butter Teeth Bites from Fork & Beans

Use any nut butter you like, including almond butter, cashew butter, or peanut butter if it doesn’t bother you

Candy Corn Fruit Pops from Kitchen Fun with My Three Sons

Caramel Apple Dip from Nourishing Meals

caramel

Homemade Rolos from oh she glows

Boo-nana Ghosts & Clementine Pumpkins from One Little Project

Paleo Pumpkin Spice Muffins from Rachel’s Nourishing Kitchen

Sweet Potato Jack-O-Lanterns from Tablespoon

(Use coconut palm sugar or maple syrup instead of white sugar. I would also use coconut oil instead of olive oil)

Orange Jack-O-Lantern Fruit Bowls (source unknown)

Halloween Graveyard Salad from Fork & Beans

Veggie Skeleton from Feeding Frenzy

Serve this veggie skeleton with a delicious, spicy tahini dip that is dairy-free!

What are YOUR favorite spooky treats? Feel free to share them below!

Candied Maple-Cinnamon Delicata Squash {Easy, Vegan, Paleo}

By Rachel Druckenmiller

On October 16, 2014

In Clean Eating, Dairy-Free, Gluten-Free, How To, Paleo, Recipes, Tips & Tricks, Vegan, Vegetarian

This dish is ridiculously good.

Almost addictive.

And it’s easy to make.

It turned out to have a slightly crunchy, caramelized coating that’s almost candy-like. Let’s put it this way, you won’t have leftovers when you make this, so you might want to make a double batch!

I shared a post on another blog I write for last week about how to cut up and prepare delicata squash (WAY easier than pumpkin or butternut squash).

You can even eat the peel 🙂

This dish combines the sweetness of maple syrup, subtle spiciness of ginger, hint of salt, and the butteryness (is that word??) of pecans.

The squash has a slight, candied crunch on the outside edges and is soft and comforting on the inside.

Hungry yet?

Adapted from this recipe.

Ingredients

1 medium delicata squash, trimmed to 1/2-inch pieces (Here’s how to cut it up – it’s easy!)
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
3 teaspoons 100% pure maple syrup, separated (1 tsp before cooking, 2 teaspoons after)
3/4 teaspoons ground ginger
1/2 teaspoon sea salt, or to taste
1/3 cup pecans, lightly toasted and chopped

Directions

Preheat oven to 425F and line a baking sheet with parchment paper.
Cut the squash into half moons and then cut in half again as shown in the picture above.
Combine coconut oil, cinnamon, 1 tsp maple syrup, ginger, and sea salt in a bowl and toss the squash in the bowl to evenly distribute the coating.
Arrange squash in a flat even layer on a baking tray, making sure the sides don’t touch (we don’t want them to steam, we want them to roast!).
Bake for 18 minutes, then remove tray and flip pieces over on the other side. Continue roasting for 10-12 minutes or until squash can be pierced easily with a fork and is browned and caramelized.
Remove squash from oven and toss with 2 more teaspoons of maple syrup and chopped pecans.

Homemade Pumpkin Spice Granola {Gluten-Free}

By Rachel Druckenmiller

On October 14, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Vegetarian

Breakfast cereals are an easy go-to for breakfast and were always my first choice as a kid.

Cheerios. Kix. Rice Krispies. And for a treat – Apple Jacks or Cinnamon Toast Crunch.

Granola is a popular choice for cereals for a lot of people because we’ve been led to believe granola = healthy. Most of the time, however, processed cereals are loaded with sugar, processed oils, and harmful preservatives.

Not only that, but they tend to be pretty pricey.

I was inspired by the culinary nutrition program I’m in right now and am always looking for ways to help you make UPGRADES to your diet, so I decided to make my own granola!

It was actually really easy…and cheaper than buying the boxes in the grocery store. If you have kids, I bet they would have fun helping you with this one!

Here are some of the super charged healthy benefits of this granola:

Buckwheat (also known as kasha) doesn’t actually contain wheat! (Confusing, right??). It’s technically a seed that is filled with fiber and other nutrients that keep our hearts healthy and our stomachs feeling full.
This is what buckwheat looks like! Buy it in the bulk section at a health food store near you or Nuts.com.
Pumpkin seeds and pecans are two of Dr. Fuhrman’s GBOMBS foods (the top anti-cancer, anti-fat storage foods we can eat). Pumpkin seeds are full of antioxidants that help us slow the aging process and minerals that nourish protect our body. Pecans contain nutrients that help our heart, immune system, and even wound healing.
Cinnamon is a super spice, as it naturally helps slow the release of our body sugar, so it’s especially helpful to pair with carbohydrates (like oats in this recipe). Regulating the release of our blood sugar is key to feeling energized and being at a healthy weight.

I like this recipe for pumpkin spice granola because it’s versatile. Swap out any nuts/seeds or spices that you like! You can even use other sweeteners like honey instead of maple syrup if you prefer.

Ingredients

2.5 cups rolled oats, gluten-free
1/3 cup buckwheat (AKA kasha) (You can find this in the bulk section of a health food store or here)
1/2 cup pumpkin seeds
1/2 cup coarsely chopped pecans
1/4 cup shredded unsweetened coconut
1 tablespoon pumpkin pie spice (Trader Joe’s sells it, or you can make your own by using this recipe!)
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted
1/3 cup 100% pure maple syrup
1 teaspoon vanilla extract

Directions

Preheat oven to 300F.
In a large mixing bowl, combine rolled oats, buckwheat,  pumpkin seeds, pecans, shredded coconut,  pumpkin pie spice, cinnamon and sea salt.
In a small bowl, mix together coconut oil, maple syrup, and vanilla extract. Pour  liquid mixture over dry mixture and mix thoroughly (I used my hands!).
Spread mixture out on parchment paper-lined baking sheet and bake in the oven for 20 minutes.
Remove, mix granola around on the baking sheet and return to the oven for 20-25 more minutes, until slightly browned.
Remove from oven and allow to cool. Store in mason jars in your pantry or refrigerator.

Enjoy it as a snack by itself or serve it as a cereal with your favorite non-dairy milk. I love using a blend of coconut milk and almond milk and letting the granola soak it up. It still stays crunchy! You can also toss in a few dried cranberries, raisins or fresh fruit if you’d like 🙂

Tuscan Spaghetti Squash Boats {Plus 3 Bonus Recipes!}

By Rachel Druckenmiller

On October 12, 2014

In Clean Eating, Dairy-Free, How To, Recipes, Savor, Vegan, Vegetarian

With all of the cooking and baking I’ve been doing lately, I’ve been getting lots of creative inspirations.

This dish was inspired by a meal I had at a restaurant called Food for Thought in Williamsburg when Bill and I went there to celebrate our 4-year dating anniversary.

After roasting some spaghetti squash the other day, I wanted to find a way to use it in a recipe along with a bunch of the veggies I had in my fridge and on my counter.

Inspired by my first spaghetti squash experience, I threw this dish together.

This meal is even better on the second and third days as the flavors kind of marinate together in the fridge. If you don’t have one of the veggies listed below, just try it with another one that you do have! Make it your own and have some fun with it 🙂

After all, cooking is meant to be fun!

**Also, it’s worth mentioning (as reassurance!) that almost half of the ingredients below are common herbs and spices, so the list may look “longer” but make note of how simple the ingredients are (you might already have all of them on hand!).**

Ingredients

1 spaghetti squash, cooked and shredded (here’s how)
2 cloves garlic, minced
1 yellow onion, diced
2 tablespoons coconut oil (or grass-fed butter or ghee if not vegan)
2 cups grape tomatoes, halved
2 cups broccoli florets
1 can cannellini beans, drained and rinsed (look for a BPA-free can or tetra pack)
1/2 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
Optional: 1/4 cup pine nuts, lightly toasted (use chopped walnuts or almonds if you don’t have pine nuts)

Directions

Roast one spaghetti squash in the oven following these simple steps. Save the spaghetti squash shell for serving (optional but it looks cool!).
In a large skillet, saute onions on medium-high heat in 2 tablespoons coconut oil (or butter or ghee if not vegan) until they begin to soften, about 5-7 minutes. Add garlic and continue to saute another minute or two.
Add broccoli and cook 2 minutes.
Add water and tomatoes. Cover, reduce heat to medium, and cook 3-5 minutes.
Add oregano, basil, sea salt, black pepper and crushed red pepper and cook uncovered 4 minutes or until broccoli is crisp-tender but still bright green.
Add cannellini beans and spaghetti squash strands to pan and toss until heated through. Remove pan from heat.
Meanwhile, lightly toast the pine nuts in the toaster oven being careful not to burn them.
Drizzle 1-2 tablespoons olive oil over squash mixture and top with pine nuts.

Looking for other spaghetti squash recipes? Try one of these below!

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

By Rachel Druckenmiller

On October 9, 2014

In Clean Eating, Dairy-Free, My Story, Paleo, Products I Use, Recipes, Vegan, Vegetarian

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!)

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.

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!

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!

Protein-Packed Pumpkin Spice Dip {Gluten-Free, Vegan}

By Rachel Druckenmiller

On October 6, 2014

In Clean Eating, Dairy-Free, Recipes, Vegan, Vegetarian

I’ve been experimenting with lots of dips/spreads recipes lately. I enjoy guacamole, hummus and salsa as much as the next person, but sometimes I want something different!

Besides, I like any excuse to use pumpkin when it’s in season 🙂

There are some secret ingredients in this recipe that might surprise you…like chickpeas!

I know it might sound strange, but you can’t taste the chickpeas, even though they pack in protein and fill-you-up fiber.

The health benefits of this dip don’t stop there:

Pumpkin is an excellent source of filling, energy-boosting fiber and vitamins C and A, both of which support a healthy immune system.
Almond butter is a great source of protein, healthy fats (good for our brain, skin, heart, and joints!), as well as several other vitamins and minerals like magnesium, vitamin E, and manganese.
Ginger and cinnamon are anti-inflammatory and are warming spices, perfect for the cooler, drier weather of fall and winter.