This soup is so lovely for a warming weeknight dinner. It comes together quickly and is a hearty enough to be a meal all on it's own. The warm Indian curry powder blend and spicey ginger livens up this chicken soup.
Ya'll blew UP that recipe poll in my stories. These Dairy-Free Chocolate Pudding Pops were the CLEAR winner (and for the 30% of you that wanted soup, don't you worry, we'll have spring soupy goodness up soon). Dairy-Free Chocolate Pudding Pops are PERFECT for this beautiful spring equinox day (or really any day). Edith also had a blast helping me make these. Toddlers in the kitchen can be SO fun. She operates the blender and gets to pour ingredients
Dairy Free Chocolate Pudding Cups
Dairy free chocolate pops that are perfect for any spring or summer afternoon!
Makes: 8-10 Pops
- 1 15 oz. can coconut cream
- 1 cup full fat coconut milk
- 1 heaping tbsp gelatin
- 1/4 cup boiling water
- 2 tbsp cold water
- 5 tbsp cocoa powder
- 6 tbsp maple syrup
- 1 tsp vanilla
- In a small bowl combine cold water and gelatin. Allow to bloom.
- In a high speed blender, combine coconut milk, coconut cream, cocoa powder, and maple syrup. Blend until smooth.
- Whisk hot water into bloomed gelatin until fully dissolved. Add to blender and pulse for 15 more seconds to combine.
- Pour into popsicle molds and freeze for at least 3 hours.
This Loaded Cauliflower Soup is incredibly delicious and creamy (yes! It’s dairy-free!) Roasted cauliflower, garlic and cartelized onions are pureed with bone broth and topped with crisp bacon, green onions and if you can handle dairy, a bit of cheddar cheese. Serve it alongside a green salad and you have a perfect lunch or light dinner.
Butternut Squash & Italian Sausage Sheet Pan Dinner
Butternut Squash and Italian Sausage Sheet Pan Dinner
Makes: 4 Servings
- 4 Sweet Italian sausage links
- 1 medium butternut squash
- 1 medium gala apple
- 1/2 sweet onion
- 2 tbls olive oil
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- Fresh cracked pepper
- Preheat oven to 400F
- Using a vegetable peeler, remove the outer skin from the butternut squash
- Cut the bulbous end off the squash and remove the guts and seeds.
- Remove core from apple.
- Chop onion, peeled squash and cored apple into 2" chunks and layer onto a large rimmed baking sheet.
- Drizzle with olive oil and apple cider vinegar. Sprinkle salt evenly over the top.
- Slice italian sausage links into 1" rounds, cut on the diagonal.
- Nestle cut sausages in with squash mixture
- Roast at 400F for 45-50 minutes, until squash is cooked through and sausage begins to brown.
- Finish with a few cracks of pepper and taste for salt.
- Serve on bed of greens or with a salad (gotta eat all the veg!).