Cauliflower-Cheese Soup with Pumpernickel Croutons

Soup season is back!  I got this recipe from the Hy Vee magazine and it is delicious!

4 slices pumpernickel bread
1 garlic clove, halved
6 c. cauliflower florets
1 c. chopped carrots
1 c. chopped celery
1 1/2 c. chicken broth
3 c. milk
6 T. flour or corn starch
1 1/2 c. shredded cheddar
salt and pepper

Preheat oven to 350 degrees.  Spray the bread with cooking spray and rub with garlic clove.  Cut the bread into cubes, place on baking sheet, and bake for 15 minutes.

In a saucepan, combine cauliflower, carrots, celery, and broth.  Bring to boiling.  Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.  Stir together the milk and flour (or cornstarch); add to cauliflower mixture.  Cook and stir over medium heat until thick and bubbly.  Remove from heat.  Partially puree in a food processor.  (I leave it chunky)  Return to saucepan; add cheese and season to taste with salt and pepper.  Cook 2-3 minutes more or until cheese melts.  Serve with croutons.

Power-Up Pumpkin Smoothie

It's fall and that means there are pumpkins everywhere!  This is a yummy recipe that I found in one of my training magazines.  It's great for a pre- or post-workout meal.

1/2 cup canned pumpkin
1/2 cup unsweetened almond milk
1/2 cup crushed ice
1 t. pumpkin pie spice or cinnamon
1 T ground flax seeds
1 scoop protein powder (I use vanilla)
1 T. honey

Whip it up in your blender and enjoy!

(261 calories)

Fresh Salsa

I saw this recipe in Cooking Light magazine awhile back.  With salsa, you can add whatever you want, which is what I love about it!  No exact measurements necessary!  Here's a good base to go off of:

2 c. chopped tomato
1/2 c. finely chopped red onion
1/4 c. chopped cilantro
3 T. fresh lime juice
1 T. olive oil
1/2 t. kosher salt
1/4 t. ground red pepper

Combine and enjoy!

Basic Hummus

This recipe is from a friend of mine.  She says she normally doubles the batch and it will keep fresh up to 2 weeks.  She likes to add roasted red peppers and hot pepper flakes to it......I guess the possibilities with hummus are endless- you can add whatever you want!

1 can chickpeas, drained and rinsed well
1/4 c. tahini
1 clove garlic
2 T olive oil
2 t ground cumin
1/2 lemon, juiced
1/2-1 t salt
1/4 c. water
dash of paprika for serving

Combine and blend together in your food processor.  Done!

Easy Banana Ice Cream

This recipe is based on one that I saw from Gwyneth Paltrow's new cookbook.  It was so easy and so good!

4 ripe bananas
2 T maple syrup
1 t vanilla
1/2 c. almond milk

Peel and slice the bananas thinly.  Lay out the bananas onto wax paper covered pans or plates.  Freeze for 3 hours.  Take the bananas out of the freezer and put into your food processor.  Add the other ingredients and pulse in the processor until soft ice cream consistency.  Sprinkle some nuts on top or add a dollop of natural peanut butter.  Enjoy!

Easy Caprese

If you are looking for a quick snack that includes protein and a vegetable, here it is!

1 cup cherry tomatoes, halved
1 string cheese
drizzle of olive oil or macadamia nut oil
drizzle of balsamic vinegar
sea salt and pepper to taste

Stir all ingredients together.  Enjoy!  This is a great summer recipe!

Fried Egg Over Spinach Quinoa

If you like quinoa, but don't have a variety of recipes to use it in, here's a good one....AND it's for breakfast!  I've made this a few times and really like it.

1 c. baby spinach
1/2 c. cooked quinoa
1 egg
1 tsp. olive oil

Cook the spinach with the cooked quinoa over medium heat until the spinach wilts.  In a separate pan, heat the olive oil and crack the egg into it.  Fry the egg to desired doneness.  Place the fried egg on the quinoa mixture.