Creamy Dreamy Tomato Soup (DF)

 Love this soup, hot or cold. A great source of vitamin C, antioxidants, and also gets rid of those ugly free radicals in your blood stream. Remember ..."The redder the better". Think deep colorful foods. 

Ingredients:

• 1 tbsp. Olive oil (or vegetable broth for non oil recipe)

• 1 diced onion

• 2 cloves of garlic, minced.

• ½ cup raw soaked cashews ( soak in water for 4-6 hrs)

• 2 cups Vegetable broth

• 3-4 tsp. tomato paste

• 1 can whole tomatoes w/ juice

• ¼ cup oil packed of sun dried tomatoes, drained.

• ½-1 tsp. dried oregano

• ¼ tsp. fine grain salt

• ½ tsp. ground pepper

Instructions

1. Heat Olive oil (or broth) in Large saucepan, add the onion, garlic and sauté for 5-6 minutes until translucent.

2. In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.

3. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

4. Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

5. Chill if a cool soup is desired.

6. You can thin this out with some more veggie broth if needed. 

 

Easy 3 Ingredient Banana Pancakes

Easy 3 ingredient Banana Pancakes

Ingredients

• 2/3 cup oat flour

• 4 organic free range eggs

• 2 medium ripe bananas

• Optional add ins: 1/2 teaspoon of cinnamon, 1/4 teaspoon salt, 1-2 tablespoons hemp hearts

• Avocado oil ( for cooking the pancakes)

Instructions:

• Mash banansa until smooth. Add eggs in and whisk until both are incorporated.

• Add oat flour and any add-ins and gently combine. ( you can prep ahead to sit out up to 1 hr if needed)

• Preheat skillet ( non stick or cast iron)

• Add a small amount of avocado oil (wiping with a paper towel) if you think your pancakes will stick to your surface.

• Scoop approx 1/4 cup of batter onto the hot skillet ( leave room for other pancakes to expand)

• Cook pancakes until small bubbles appear on the top, then flip for another 1-2 minutes.

• Continue cooking in batches. You may keep the others warm in an oven at 200 degrees.

• Enjoy topped with bananas, berries, yogurt, maple syrup, or just plain ( great with my Super Chia Seed Jam )

• Can be stored in the refriderator for up to 3 days

Cozy Apple Overnight Oats

This is a simple, comforting, wholesome way to fuel your day with fiber, protein, and those Fall seasonal flavors we all love. Make it the night before, and you’ll have an effortless, delicious breakfast ready to go!

Ingredients:

½ cup rolled oats
½ cup unsweetened almond milk (or milk of choice)
¼ cup plain Greek yogurt/ or coconut yogurt (optional for creaminess)
½ apple, diced (use your favorite Fall variety)
1 teaspoon chia seeds
¼ teaspoon ground cinnamon
1 teaspoon maple syrup (optional for sweetness)
A pinch of nutmeg

Directions:

In a jar or bowl, combine oats, almond milk, yogurt, chia seeds, cinnamon, and nutmeg. Stir well, then fold in the diced apple. Cover and refrigerate overnight. In the morning, give it a stir and enjoy! Add a drizzle of maple syrup for sweetness, if desired.

Pro Tip: Add a sprinkle of nuts or seeds, chopped apples, fruit etc in the morning for an extra crunch and boost of healthy fats!