creamy tomato soup

i'm always looking to take comfort foods and put a healthy spin on them.  not only is this healthier version of tomato soup great for you, it tasted amazing and couldn't have been easier to whip together.  basically it's a win all around- if you like tomato soup it's a must try! 

{pure veggies - wholesome ingredients}

{grilled cheese with gouda, perfect for dipping}

creamy no-dairy tomato soup

what you'll need

4 beefsteak tomatoes 

4 heirloom tomatoes

1 brown onion

2 cloves fresh garlic

3 tbsp chopped fresh basil

2-3 tbsp evoo

salt + pepper

1. heat oven to 425 degs.

2. core tomatoes and cut into quarters; chop onion into 1 in. pieces

2. combined tomatoes, onion and garlic in baking dish and lightly coat with evoo

3. sprinkle lightly with salt and pepper

4. roast in oven for 45 minutes

5. remove from oven, add fresh basil and blend with food processor or immersion blender until smooth

6. serve!

this recipe makes enough for two large servings plus a little to taste.  i've also added smoked paprika and chili flakes for a spicier version!  enjoy. 

going green with comfort food

i'm a big fan of fast and healthy eats after a long day at work.  this spicy kale and broccoli lasagna is my ultimate comfort food; packed with nutrients, easy to assemble, quick to cook and delicious.

ingredients
pack of no-boil lasagna
2-cups of skim ricotta cheese
2-cups shredded italian cheese mixture
1/2 cup pesto
2-cups brocollini par-cooked
2-cups kale flash boiled and drained
1/4 cup chili flakes
1/8 tsp kosher salt

directions
1. gently fold together pesto, ricotta, salt and chili flakes
2. spread mixture on bottom of baking dish
3. place first layer of uncooked lasagna sheets and spread an additional layer of ricotta mixture
4. layer broccoli, a layer of shredded cheese then lasagna sheet (i only made two layers so i blended some of the extra broccoli and mixed it into the ricotta mixture to spread- or you can save to eat on the side)
5. repeat using kale instead of broccoli
6. continue layering until you hit top of the dish 
7. spread last layer of cheese over top
8. cover in foil and bake in oven at 350 for 25 minutes then remove foil and cook for another 10.
9. let sit for 5 mins before cutting and serving
10. enjoy!

xo,

summer dessert

the fruits that come into season around these months are by far one of my favorite parts of summer.  with awesomely sweet blueberries and peaches in abundance it's the perfect time to whip up a fruity dessert... a little healthy and a lot of sweet!  

what you'll need:

8 peaches

1 pint blueberries

1/2 cup golden raisins

1 cup flour

1/2 cup brown sugar

1/2 cup butter

1 tbsp vanilla

2 tsp cinnamon

 make sure your fruit is thoroughly rinsed before preparing.  start by preparing the peaches.  if i'm not feeling totally lazy while putting it together i'll go through the effort of removing the peach skins.  an easy way i recently learned? place peaches in a boiling pot of water for 30-45 seconds (you are not trying to cook them!) then remove, strain and place them in a bowl of ice water to cool down. the skin of the peach will easily peel off after you remove them from the ice bath.

while i let the peaches cool, i prepped the crumble topping.  mix together the flour, sugar, and 1 tsp of cinnamon in a medium bowl.  then add the vanilla and softened butter in bowl and combine with a fork until texture is crumbly. set aside until you are ready to top!

slice the skinned peaches and place in a large bowl with the blueberries, raisins, 1 tsp of cinnamon and 1 tbsp of flour and gently mix until fruit is lightly covered with flour and cinnamon. 

coat an 8x12 (doesn't need to be exact size) baking dish with butter or non-stick spray and evenly fill with fruit mixture.  

evenly top with the crumble mixture and place in the oven for 40 mins at 350.

 see how easy that was?? quick to prepare and one of the more healthy alternatives for a sweet treat.  cool the crisp for at least 10 minutes to let the fruit juice set and enjoy with your favorite cream toppings!