Book Number Two Equals More Recipes For You!

Here it is, my second book!

Everything’s Better With Soup and Salad is so perfect for this Spring season. I have always loved soup and salad for meals and this collection is too good.

It’s also gluten free, full of vegetables, and full of flavor. Everyone needs more vegetables in their lives and these recipes are so good, you’ll forget how healthy they are.

Everything’s Better with Soup and Salad is FREE to readers all day tomorrow, April 14th, 15th and 16th, 2017. Here’s the link:

Thanks for supporting my site. Enjoy these favorites from the book below and check out my the free promo in the coming days!

Chopped French Onion Soupimg_20161202_184156

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 small onions, chopped
  • 8 cloves roasted garlic
  • 30-40 oz beef stock
  • 2 teaspoons thyme
  • 2 tablespoons Dry Sherry

In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.

For restaurant style soup, break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!

 

Buffalo Chicken Saladbuff chick

  • 1 cup salad, chopped
  • 1 carrot, peeled and chopped
  • ½ cucumber, chopped
  • 1 hardboiled egg, quartered
  • 1 cup chicken, cooked and sliced
  • ½ cup onion, chopped, cooked, and cooled

Enjoy with Garlic Blue Cheese Dressing

For buffalo chicken, cook the chicken in this sauce:

  • 1 tablespoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon chili pepper
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water

Do you love these recipes? Here are my other books, too!

Want a paperback copy? Reply in the comments and I’ll send you one!

Lemon Coconut Oatmeal Bars

As a current southern FL resident, I find myself wanting light tart desserts more and more. The summer heat calls for cool, crisp citrus flavors and this dessert is it!

Lemon is such a “bright” flavor to me! It’s unique taste awakens your senses and refreshes your whole mouth. The crust is mainly oatmeal and banana, making this treat fresh yet wholesome.

Lemon Coconut Oatmeal Bars

Crust

  • 2 bananas (ripe)
  • 1 1/2 cups old fashioned oats
  • 1 scoop vanilla plant-based protein powder
  • 1 cup coconut flakes
  • 1/2 cup honey (or Vegan preference)

Add the bananas to a medium sized mixing bowl and mash them. Stir in the oats, protein powder, coconut flakes, and honey and mix until incorporated.

Press the mixture evenly into a 9×9 (coconut oil) greased pan and bake at 350 degrees for 20 minutes. Remove from the oven and set to the side.

Filling

  • 6 eggs
  • 1 cup lemon juice
  • 1/2 cup honey (or Vegan preference)
  • 1/2 cup coconut oil
  • dash of salt

Whisk the eggs in a bowl. Add the whisked eggs, lemon juice and honey to a medium sized sauce pan on medium heat. Begin to pour in the coconut oil and whisk, CONTINUOUSLY, until the mixture begins to thicken. Watch this mixture, it thickens fast and you should take it off the stove about a minute after it begins to thicken.

Add the filling on top of the crust base and let cool for about an hour. Eat these bars warm or chilled overnight (after letting cool for the initial hour) and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Homemade Gluten Free Garlic Parmesan Croutons

Soup and salad is one of my favorite meals, so much so that I wrote a book! My second book (actually published today=) is full of soups and salads with so much flavor, you’ll forget it’s healthy!

These croutons are a great salad topper and especially delicious on my caesar salad or as a topping for my tomato basil soup. Watch for my book reveal and in the mean time, bake a quick batch of these and enjoy!

Homemade Gluten Free Garlic Parmesan Croutonsimg_20170227_183531

  • 4 pieces of gluten free bread, cut into squares
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • dash of salt and pepper

On a baking sheet, add all the ingredients and mix to incorporate. Bake at 375 about 20 minutes or until the croutons are brown and crispy.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

 

 

Homemade Crock Pot Italian Beef

Fresh recipes are fun but nailing new recipes on the first try- now that’s the best!

These crock pot Italian beefs are packed full of flavor and once you have the ingredients together, they cook themselves. This makes dinner not only delicious but easy too.

Crock Pot Italian Beef

  • 1 1/2 pound chuck roastIMG_20160827_182022
  • 1 cup beef stock
  • 1 onion, sliced
  • 1/2 green pepper, sliced
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 2 tablespoons oregano
  • 1 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

 

Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf, shred and enjoy!

Tip: Serve over rolls with a mild white cheese and broil for about 20 seconds or until browned.

 

 

 

 

 

 

Two Ingredient Homemade Iced Coffee

Iced coffee is the best on a hot day! But nobody likes when the ice cubes water it down. These homemade coffee ice cubes create a great flavor and chill your drink too!

Coffee Ice Cubes

IMG_20160611_112557

  • 1 cup fresh (but not hot) coffee
  • 1 cup vanilla almond milk

Mix the coffee and almond milk and pour into ice cube tray. Freeze until solid and place cubes into plastic bags to be used at your convenience.

Tip: The trays require about 2 cups of liquid total so you would need 4 cups altogether to fill two trays.

Iced Coffee

Mix 6 oz coffee (fresh but not hot) and 2 oz almond milk with 4-5 coffee ice cubes and you’ve got an Emmy Iced Coffee!

Iced coffee makes a warm morning almost refreshing and is a great afternoon pick-me-up too. This recipe requires a little bit of prep time however once made it is great to have on hand for convenience. Enjoy!