gluten free

Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.


What You'll Need:

1 c filtered water

2 Tbsp tomato paste 


1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 


2-ish c brown rice or quinoa pasta


OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  

Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  

Serves 4! 

Cream of Broccoli Soup

If you're looking for a super healthy soup recipe, this isn't it, BUT it is a much lighter spin on the original, traditionally made with heavy cream and flour.  We traded organic half and half and potatoes to thicken this seasonal soup.  It does not disappoint! 


What You'll Need:

3 Tbsp grass fed butter 

1 large onion, chopped

4 stalks celery, chopped

2 cloves garlic, minced 

6 small red potatoes, cubed (or 1 large baking potato)


2 large bunches broccoli with stems, chopped (8-ish cups)

2 c veggie broth (try making your own, here)

2 c filtered water

1 1/2 tsp sea salt 

1/2 tsp ground pepper 


1 cup grass fed half and half

1/4 shredded Parmesan or other hard, sharp cheese

Melt butter in a large soup pot.  Add onion, celery, garlic and potatoes.  Cook for 3-5 minutes, or until aromatic.  

Add broccoli, broth, water, salt and pepper.  Bring to a boil.  Reduce to a simmer.  Cook until broccoli is tender; about 20 minutes. 

Remove from heat, remove lid, and cool for 15-20 minutes before adding half and half + cheese.

Puree using an immersion blender (seriously the best investment ever, if you don't already have one.  Find the one we love here.), or transfer to a blender.  

Serves 6 as a main, 8-10 as a side.  Freezes well.  



Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!


What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped

1/4 c peanuts

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!


Serves 4.