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15 In food/ Recipes

7 best soup recipes for soup season

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To know fall and the chilly winter months is to love soup season. So bring on soup season with these 7 best soup recipes.

Here are 7 of the best soup recipes for soup season

1.) Medicine Ball Chicken Noodle Soup – classic chicken noodle gets an extra kick with immune boosting ingredients like bone broth and tumeric for when you or your loved ones are feeling under the weather or just need an extra spoonful of comfort. I call this my Medicine Ball Chicken Noodle Soup for a reason. Get the recipe here and be sure to save this one!

2.) Crock pot butternut squash soup –when you think of fall soups it’s impossible for butternut squash not to come to mind. This one is super easy, all you need is a crock pot, some diced butternut squash and an immersion blender. I like to top mine with some crunchy pumpkin seeds. Sharing the recipe here.

3.) Sausage, kale and white bean soup – I whipped this one up for dinner in 30 minutes the other night and the flavors were incredible! It’s quickly become a favorite! I like to top it with some shredded parmesan. Sharing my easy recipe here.

4.) Zucchini corn chowder – This is a delicious creamy soup that I like to make towards the end of summer right when fall is gearing up and you’ve got a full bounty of zucchini. But truly you can make anytime! Click here for the recipe.

5.) Tomato spinach tortellini soup – it doesn’t get much more hearty than this. Think of a delicious creamy tomato soup loaded with spinach and chunky tortellini. Click here for the recipe.

6.) Easy Vegetable Soup – if you’ve got a fridge full of veggies roast them all up on a pan with a little salt and some herbs and then blend together for this easy vegetable soup. This one is packed with plant power and dairy free too!

7.) Pumpkin bread bowls – ok so this one isn’t exactly a soup recipe but is there anything better than eating your soup out of a crusty bread bowl? I don’t think so. And if they’re pumpkin shaped bread bowls then that’s just even cuter! Click here to see how to make them.

Enjoy!!! Cheers to Soup Season!

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November 3, 2023 By Nicolle

24 In food/ Recipes

4 Fantastic Zucchini Recipes

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If you have an abundance of zucchini from your garden, here are 4 fantastic zucchini recipes you have got to try!

Zucchini is one of those amazing vegetables you can make anything with and it’s super easy to grow in your garden! Usually by end of July, we are bursting at the seams with so much zucchini we don’t know what to do with! Aside from making zucchini noodles, sauteeing it, grilling it, making zucchini chips or squash casserole, there are so many delicious ways to use up that bumper crop and delight your taste buds! Scroll down for 4 Fantastic Zucchini Recipes to try this summer.

4 Fantastic Zucchini Recipes

Lemon Zucchini Bread

We’ve all had zucchini bread but have you ever had lemon zucchini bread? Yes lemon and zucchini pair so well together and this is a great way to switch up boring ole zucchini bread! This bread is so soft with the zesty tang of lemon and the perfect right of sweetness. It also freezes really well too. Click here for the recipe.

Fudgy Chocolate Zucchini Brownies

There’s zucchini in these brownies so that must make them healthy right? Honestly these are the fudgiest brownies you will ever make. I like to sprinkle a little sea salt on top. Click here for the recipe.

Creamy Zucchini Corn Chowder

This is a great summer soup that transitions well to fall and can be enjoyed chilled or hot. Velvety zucchini and sweet corn make a delicious base. Top with some creamy goat cheese and crackers for the perfect crunch! Click here for the recipe.

Greek Turkey Meatball Bowls

This is such an easy healthy, weeknight meal idea! Sneak some zucchini into turkey meatballs and make crispy in the air fryer so you don’t have to heat the house! Serve over some chopped veggies and top with Tzatiki and feta. Click here for the recipe.

I hope you enjoy all of these recipes and they give you a little more variety too!

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July 31, 2023 By Nicolle

41 In food/ Recipes

Summer stone fruit and burrata salad

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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.

Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook. I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.

This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too! Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.

Summer Stone Fruit and Burrata Salad

Ingredients:

Arugula
Peaches (I used 4)
1-2 cups cherries
1 container of burrata, drained.
Olive oil (about 4 Tbsp)
Salt/pepper
Garlic salt
Juice of 1/2 lemon
Balsamic glaze

Directions:

1.) Start by slicing the fruit, removing the pits and stems.

2.) In a bowl or on a platter, add a bed of arugula.

3.) Add the sliced fruits on top.

4.) Carefully cut the burrata into chunks and add on top of the salad.

5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.

6.) Drizzle the olive oil mixture on top.

7.) Top off with a light drizzle of balsamic glaze.

Enjoy!!!

Some of my other favorite salads you may enjoy:

Peach, arugula and goat cheese salad

Not so antipasta salad

Roasted potato salad with arugula

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Summer Stone Fruit and Burrata Salad

Summer stone fruit like peaches and cherries are served over arugula with silky burrata and a balsamic glaze. This summer stone fruit and burrata salad is the perfect appetizer, light lunch or salad for dinner in the warm summer months.

5 from 10 votes

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Prep Time 10

Course Appetizer, Salad, Side Dish

Servings 4 people

Ingredients

Arugula
4 Peaches
1-2 cups Cherries
1 container Burrata drained
4 Tbsp Olive oil
salt/pepper to taste
garlic salt to taste
1/2 lemon juiced
Balsamic glaze to taste

Instructions

Start by slicing the fruit, removing the pits and stems.
In a bowl or on a platter, add a bed of arugula.
Add the sliced fruits on top.
Carefully cut the burrata into chunks and add on top of the salad.
In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
Drizzle the olive oil mixture on top.
Top off with a light drizzle of balsamic glaze.
Serve immediately

Keyword healthy, peaches, salad, summer dish

July 6, 2023 By Nicolle

32 In food/ Recipes

The Best Deviled Egg Dip

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This is the greatest appetizer if you love Deviled Eggs. To me, it’s not a holiday gathering without the deviled eggs. This is the best deviled egg dip you will ever have. It’s a nice healthy option for Easter or those spring or summer bar-b-ques. The best part is it’s way easier to prepare too! Serve with some fresh veggies and crackers.

The best deviled egg dip

This dip is the perfect way to use up those hard boiled eggs after Easter and makes a great light lunch or snack. You can add whatever seasonings you’d like. I chose to do traditional dill and paprika. Everything But The Bagel Seasoning works really well too! This will be a hit at your Easter table or any party you go to!

(And if you’re looking for more recipes for your Easter brunch, check out this delish spring vegetable goat cheese quiche! Click here for the recipe.)

And these adorable Bunny Treat Jars are a cute place setting or little hostess gift for Easter too!

Ingredients:

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp Dijon mustard
4 oz of cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika (to taste)
chopped dill (to taste)

Directions:

1.) Start by hard boiling a half dozen eggs.

2.) Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.

3.) Peel and chop the hard boiled eggs.

4.) Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.

5.) When ready to serve, spoon into a bowl and top with paprika and chopped dill.

Serve on a platter with fresh veggies and crackers.

For more of my favorite recipes that are sure to be a hit at your next gathering

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The best deviled egg dip

This is a great healthy, low carb, keto snack. Serve for Easter or for your next picnic or BBQ.

5 from 2 votes

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Cook Time 40

Course Appetizer

Servings 6 people

Ingredients

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp dijon mustard
4 oz cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika to taste
fresh dill to taste

Instructions

Start by hard boiling a half dozen eggs.
Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.
Peel and chop the hard boiled eggs.
Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.
When ready to serve, spoon into a bowl and top with paprika and chopped dill.
Serve on a platter with fresh veggies and crackers.

Keyword dip, easter, healthy, keto, low carb, spring recipes

April 2, 2023 By Nicolle

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