This vegetable soup recipe is perfect for a cold fall or winter day! Packed full of nutrition and yummy!
In this recipe I use a little nutritional yeast that adds a lot of flavor! Nutritional yeast is not the same yeast used in breads.
Did you know that nutritional yeast has 18 amino acids? And it contains iron, vitamin B, potassium, biotin, zinc (just to name a few)! And it has a slight nutty, cheesy flavor. I will admit when I first tried nutritional yeast I was not to sure about it but now I love it! It is so good for you so hang in there and wait for your taste buds to adjust. You will not regret it!
This is the nutritional yeast I use. Pure Natural Non-fortified Nutritional Yeast Flakes (8 oz.) Whole Food Based Protein Powder, Vitamin B Complex, Beta-glucans and all 18 Amino Acids
1 med onion, diced
4 cloves garlic, minced
4 red potatoes, cubed
2 carrots, chopped
1 stalk celery, chopped
2 sm zucchini, chopped
1 cup corn
32 oz. vegetable broth
1 Tblsp Italian seasoning
1/8 cup nutritional yeast
salt and pepper to taste
In large pot add 1/2 cup vegetable broth. Add onion and garlic. Cook on medium heat until tender. Add remaining ingredients, except nutritional yeast. Cook until vegetables are tender, about 30-45 minutes. You can also cook in your crock pot. Low heat for 3-4 hours or high 7-8 hours. Add nutritional yeast and enjoy with some warm bread.
You may also enjoy this Healthy Cornbread recipe with your soup or with this Beef and Bean Chili recipe.
Enjoy! Happy healthy eating!
Whole Food Pumpkin Pie
What would Thanksgiving and possibly even Christmas dinners be without the deeply appreciated tradition of pumpkin pie? Pumpkin Pie is definitely my favorite and completes all the holiday feels.
A non sugar/non dairy Pumpkin Pie
If you have tried searching for a pumpkin pie recipe that does not have sugar, dairy, and/or eggs, then you know as well as I do that it seems impossible! Despite long hours of scrolling through google and Pinterest, I could NOT find one . . . until now. 🙂
Lots of time searching and several recipes later, I decided just to start cooking. I changed some things here and there and with great pleasure created this sugar and dairy free recipe that all pumpkin pie lovers will definitely enjoy making and of course, eating.
Because I wanted to replace animal products with plant based products I used coconut milk. With that slight hint of coconut it sure does add a yummy taste! One of my daughters and her husband noticed the hint of coconut and they loved how this pie turned out. If you are eating animal products but don’t want the refined sugar in your pie you can also check out my other Healthy Pumpkin Pie recipe here: Healthy Pumpkin Pie
Whole Wheat Crust
As for the crust, whole wheat is so much better for you than white flour! For that reason this tasty pie is made with strictly whole wheat crust.
After trying out a new recipe I always get so excited to be able to share it with friends and family.
A couple of years ago we had an extended family Thanksgiving dinner and I knew that meant a lot of beautiful homemade pies! Being the pie lovers my husband and I are, we didn’t want to miss out so we brought our own pumpkin pie. It is times like these that I am glad there are healthy alternatives to sugary foods that still taste just as amazing!
You can have a healthy and Yummy pie
Being on a whole foods, no preservatives or refined sugar, and no animal diet sometimes you may feel like you are “missing out” on some of the food served in social settings. However, with a little time and patience, alternatives are available and you won’t have to feel that way every time you eat outside of your home. As you prepare for this years Thanksgiving feast you do not have to miss out on the pie! Enjoy!
1/3 cup melted coconut oil
1 1/2 cup whole wheat flour
1/4 tsp. salt
5-6 Tblsp. cold water
3/4 cup canned coconut milk
1/3 cup raw honey
15 oz. can pure pumpkin
1 tsp. vanilla
1/2 tsp. salt
3 tsp. pumpkin pie spice
2 Tblsp corn starch
In large glass bowl melt coconut oil. Cut in flour and sea salt with two knives or hands, mix until crumbly. (Note: I keep my whole wheat flour in the freezer so it stays fresh. If your flour is warm you will not need to melt the coconut oil)
Slowly add water and mix with hands until dough forms ball.
Roll out on floured surface bigger than your pie tin. Fold into fourths so it doesn't break when transferring to pan.
In large bowl whisk coconut milk until smooth. Add honey, pumpkin, vanilla, salt, pumpkin pie spice, and corn starch.
Pour in pie shell. Cover edges of crust with foil.
Bake at 375 degrees for 25 minutes. Remove foil and bake 25-30 more minutes or until toothpick comes out clean.
Refrigerate left overs.
Healthy Pumpkin Soup
Nothing screams fall quite like warm soup and pumpkins, so why not combine them? This pumpkin soup recipe is time friendly and satisfies all the seasonal taste necessities.
Continue reading “Healthy Pumpkin Soup”
As we are approaching spring it is time to think about salads! I love salad, especially when it is warm! This quinoa salad is full of flavor and nutrition!
This recipe for quinoa salad is going on my list of favorites!
Continue reading “Veggie, Chickpea, & Quinoa Salad”