Tag: soup

Gluten Free Meats Recipes The Life I Live vegetables

Everything’s Better with Soup and Salad: Part Two, Read On to Win My Newest Book

My most popular book to date, Everything’s Better with Soup and Salad, now has a part soup and salad covertwo, and it’s coming out this month!

Officially, it’ll be released on September 17th. But you could win a free copy of it as early as Friday, September 7th. That’s this Friday!

This book has new favorites like Sweet Potato and Chorizo Soup and Bacon Cheeseburger Salad. Or how about Meat Eater Salad and Bacon Cheddar Potato Soup? These recipes are amazing and will wow everyone!

So, if you want a chance to win it, you need to subscribe to my weekly newsletter. (It comes straight to your email every Wednesday and is filled with health tips, delicious recipes, and is all about wellness.)

Whenever I release a new book, you will hear all about it, get a chance to win it before it even comes out, and will have full access to all of the preorder bonuses and extras just for being subscribed!Capture

To sign up, visit my homepage at iwantwellness.co and add your email to the subscription box on the right hand side. (Enter your email under where it says, ‘follow blog via email.’) That’s it, you’re in!

Remember, you can win it this Friday, as long as your subscribed, so make sure to get your email in right away! I can’t wait for you to enjoy this cookbook, it’s definitely my new favorite=)

XOXO

Dairy Free Gluten Free Recipes The Life I Live Vegan

Greek-Inspired Lentil Soup

Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?

Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.

What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.

I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.

Lentil SoupGreek-Inspired Lentil Soup.jpg

  • 8 ounces lentils
  • 3 1/2 cups water
  • 1 tablespoon avocado oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.

Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.

Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.

Dairy Option: Add 2 tablespoons parmesan cheese to top the soup

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!

 

The Life I Live

Homemade, Gluten-Free Parmesan and Thyme Croutons

Winter is here and thus, one of my favorite seasons, soup and salad season! Let’s be honest, in my house, soup and salad season is every season. But, to be fair, January is National Soup Month, so let’s eat soup!

I created these croutons over the weekend when I made my Chopped French Onion Soup. Try them on this delicious onion soup or use them on salads or in creamy soups, too.

Homemade, Gluten-Free Parmesan and Thyme Croutonsgf croutons (2)

  • 4 slices Gluten-Free, Soy-Free Bread
  • 2 tablespoons butter, melted
  • 1/2 teaspoon thyme
  • 1 tablespoon Parmesan cheese
  • pinch of salt and pepper

Mix everything together in a bowl and stir to incorporate. Pour mixture onto a parchment-lined baking sheet. Bake at 400 degrees until they begin to brown, or about 10 minutes.

Like this recipe? The soup is from my second book, Everything’s Better with Soup and Salad. Check out my other books, too, and watch for more to come!

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

 

The Life I Live

My Newest Book is Out and Free to View Tomorrow (June 23rd) and All Weekend!

Here it is, my second book!

Everything’s Better With Soup and Salad is so perfect for this 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, June 23rd, 24th, and 25th 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

Make sure to check out my book and enjoy all the recipes! XOXO

Want my first book too? Here it is:

Gluten Free The Life I Live

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!

Dairy Free Gluten Free Meats Paleo Recipes vegetables

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. 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!

Dairy Free Gluten Free Recipes vegetables

Chopped French Onion Soup So Good You’ll Want To Make It All The Time

Soup and salad season is here and I couldn’t be more excited. Warm, inviting and fragrant, a good soup and a crisp salad are more than appetizers in my house, they’re a meal.

This is my take on French Onion Soup where I use chopped onions instead of the typical sliced for an easier and more satisfying experience. This recipe is a bit time consuming but more than worth the effort. So good!

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 (omit for Paleo)

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 (not Paleo,) 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!

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!

Gluten Free Recipes vegetables

Creamy Tomato Basil Soup

It’s soup season and this traditional soup filled with fresh ingredients is just too good to pass up. Start off on the stove top and then blend for a creamy and tasty lunch or dinner.

Creamy Tomato Basil Soup

  • 3 tablespoons butter
  • 1/2 small onion, chopped
  • 6 cloves garlic, chopped
  • 10 fresh basil leaves, no stems
  • 1 teaspoon black pepper
  • 2 cans (30 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons honey
  • 1/2 cup cream
  • 1/2 cup parmesan cheese, grated

In a medium sized sauce pan on medium heat, add butter and onions to the pan and cook for 5 minutes. Add garlic, basil and black pepper and cook for another 5 minutes. Mix in the diced tomatoes, tomato sauce, and honey and cook an additional 5 minutes. Finish by mixing in the cream and the parmesan cheese.

Blend in a blender until preferred consistency: chunky, thick or creamy 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!