Instant Pot Butternut Carrot Soup

Its officially fall which is my favorite season. Squash is a staple food in my diet and I try to eat as much as possible during this time of year. This is a super simple recipe when made with an instant pot. You can also make it in a stock pot but it takes much longer. I like to use a stick immersion blender to blend my soups, but you can use a regular blender as well. I honestly hate pouring hot soup into the blender, the immersion blender was one of the best investments I have made.

This soup can be topped with many different super yummy toppings. I like to use goat yogurt, vegan sour cream, or coconut yogurt. Roasted and salted pumpkin seeds are also a great topping.

Instant Pot Butternut Squash Carrot Soup

  • Servings: 8
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Prep Time: 15 Minutes

Cook Time: 10 minutes plus time for the instant pot to pressurize


2 Inches of peeled ginger minced

1 Yellow Onion

1 Butternut squash peeled, cut into 2 inch chunks

1 Bag of carrots washed and chopped

1 Tablespoon salt

1 Teaspoon pepper

1 Tablespoon oil (olive or avocado)

1 Tablespoon fresh thyme

3 Cloves of garlic pressed

4 Cups of chicken stock

1/2 Cup of full fat coconut milk


  1. Turn the Instant Pot on sauté and add the oil, onion, salt, and pepper.
  2. Sauté until onions are soft and translucent.
  3. Add thyme, handful of of carrots, and a handful of squash.
  4. Sauté for 5 minutes stirring irregularly.
  5. Add chicken stock , the rest of the veggies, minced garlic and ginger.
  6. Put the lid on the instant pot, press manual or pressure cook and set the timer for 10 minutes.
  7. When the timer beeps, manually release the steam through the vent.
  8. Using an immersion blender, blend until smooth. Add coconut milk and blend for 10 more seconds.

Notes: If you are cooking this in a stock pot, follow directions up to step 6. At step 6 put a lid on the pot and let the veggies simmer until the squash and carrots are soft which is about 20 minutes. Then blend with an immersion blender or ladle into a regular blender.

Sunrise Smoothie

At the beginning of Quarantine Phase 1 I started incorporating ginger and turmeric into as many things as possible. I was super paranoid about boosting my immune system. At one point I bought a pineapple and then let it sit on the counter for a little too long. Since it was super ripe and I couldn’t eat it all at once, I froze a large majority of it. The next week I did the same thing with some mangoes. I thought they would be good in some sort of tropical smoothie or beverage. Since I was obsessed with ginger (still kind of am) I threw a bunch of smoothie ingredients together to make this super yummy tropical smoothie.

I called it the sunrise smoothie because of the color. The turmeric, mango, and pineapple give this smoothie a bright and cheery color. I started adding frozen cauliflower to make it a little thicker. It works just fine without the cauliflower and actually blends a little better. I have a Vitamix so usually I use the smoothie setting and then blend for a few more seconds on high (especially if I have added the cauliflower).

Sunrise Smoothie

  • Servings: 2-8 oz servings
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Prep Time: 5 minutes

Servings: 2 servings (8 ounce servings)


1 banana

½ cup frozen Mango

½ cup frozen Pineapple

1/3 cup of frozen Cauliflower

1 tsp Turmeric powder

2 TBSP Hemp hearts

1 inch of Ginger

2 TBSP Flax meal

1 cup of Almond milk

1 scoop of Collagen


Place all the ingredients in a blender and blend for 1 minute. If you have a Vitamix put it on the smoothie setting. Enjoy!

Blistered Shishito Peppers with Sriracha Mayo

Happy Labor Day weekend! This is always a crazy time of year for my husband and I since we both work in education. This year feels extra weird as we will not be going to any labor day parties or big gatherings. We are going camping though which is a nice way to wind down the summer.

This Shishito recipe is super simple and delicious. I know there are lots of blistered pepper recipes out there, but mine includes sriracha mayo. If you are having people over for labor day this is a great simple appetizer that people can munch on. I love Shishito peppers and could eat them all day, but my husband is not a fan so I normally end up eating most of them. I honestly think he only eats these because he loves sriracha mayo so much.

I recommend using a cast iron skillet to blister your peppers as it holds heat much better then non stick skillets. I also recommend using flaky sea salt if you have it. I only had Redmond’s natural salt this time, which was good but not the same as the flaky salt.

Blistered Shishito Peppers with Sriracha Mayo

  • Servings: 4
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Prep Time: 2-3 minutes

Cook Time: 5-7 minutes


1 bag of Shishito peppers

1 TBSP olive oil

Flaky sea salt

1/3 cup Mayo

Juice of half a Lime

1-2 TBSP Sriracha


  1. Wash Shishito peppers in a colander in the sink.
  2. Heat olive oil in the cast iron skillet on the stove on medium/high.
  3. Add the peppers to the skillet arranging them so they all touch the bottom of the pan.
  4. In a small bowl combine mayo, lime juice and sriracha. Add more or less sriracha depending on how spicy you want it.
  5. Stir the peppers so they are evenly blistering on both sides.
  6. Once they have black/brown blistered spots on both sides and have slightly softened, take them out of the skillet and put them on a plate.
  7. Sprinkle peppers with salt.
  8. Serve with sriracha mayo as a dipping sauce.

Raspberry Vanilla Smoothie Bowl W/Frozen Zucchini

I really love adding frozen veggies to my smoothies and smoothie bowls. I got the idea for freezing zucchini and putting it in smoothies from the Instagram of Jessica Eats Real Food. She is an awesome Paleo food blogger and honestly I never knew what to do with the exploding amount of zucchini I get this time of year. I have so many raspberries, blueberries, and blackberries in my freezer, so smoothies are my current go to breakfast.

This smoothie bowl sneaks so many healthy things in, including frozen cauliflower and flax. I love to put fresh berries, my homemade granola, and coconut flakes on my smoothie bowls. You could add any topping of your desire and it would be delicious.

Raspberry Vanilla Smoothie Bowl W/ Frozen Zucchini

  • Servings: 2
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Blend Time: 50 seconds

1 Banana

1 Cup Raspberries

1/2 Cup Frozen Cauliflower Rice

1/2 Cup Frozen Zucchini

1 cup of Almond Milk

1 Scoop Collagen

1 TBSP Ground Flax

1 TSP Vanilla Extract


  1. Place all the ingredients in the blender and blend for 50 seconds.
  2. Pour into 2 bowls and top with granola, fruit, coconut flakes, or nuts.

Healing Chicken Soup

Cooler evenings call for soup right? There is something about crisp evenings that make me crave soup. Usually this time of year I am strengthening my immune system for the start of the school year and new kid germs. This year is obviously much different, I am boosting my immune system so that I can stay healthy. I won’t have to worry about the kid germs…which honestly makes me sad.

This soup is easy and is so soothing when sick or just needing simple food. You can add rice to it, extra veggies, or noodles if that’s your thing. I usually make a big batch of this and freeze it for later. It also reheats nicely for lunches.

Healing Chicken Soup

  • Servings: 6
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Prep Time: 15 minutes

 Cook Time: 45 minutes


2 TBSP Olive Oil

1 Large Onion finely chopped

1 Bag of Carrots chopped (roughly 3 cups)

2 Cups Celery chopped

3 Cloves of Garlic minced

½ inch of Ginger grated

1 TBSP Fresh Thyme (minced)

1-2 tsp Kosher Salt

1 ½ Cartons (32 oz) Bone Broth (add more as needed)

4 Bay Leaves

1 Pound of Cooked Chicken

Juice of 1 Lemon

(1/2 bunch of diced Kale optional)


  1. In a stockpot heat olive oil on medium heat.
  2. Add onions and sauté until soft.
  3. Add ginger and garlic, stir for 1 minute or until aromatic.
  4. Add celery, carrots, thyme, and salt. Sauté for 3-5 minutes until the celery starts to soften.
  5. Add the bone broth and bay leaves and bring to a boil with the pot uncovered.
  6. Lower the pot to a simmer and cover. Simmer for 10-15 minutes.
  7. When the carrots are soft, add the cooked chicken and lemon juice (and Kale is using).
  8. Return to a boil and cover for 5 minutes.
  9. After 5 minutes take off the heat and let cool.

Note: You may need to add more broth depending on if you add Kale. If you add Kale to your soup, add ½ to ¾ cup more bone broth.

Gluten Free Cornmeal Sourdough Waffles

Happy Friday! I have a waffle recipe ready to be made this weekend. Yeah I know, the name of this recipe is way to long. I promise you its a good one though. I had an abundance of cornmeal at my house and a sourdough starter that desperately needed to be fed and used and this recipe was the result. My only regret is that I didn’t make fried chicken to go with it.

This recipe needs to proof overnight since it uses sourdough. Trust me, proofing it overnight gives it so much fluffiness the next day when you cook it. The night before combine the Flour, Sourdough Starter, Milk, and Coconut sugar together. Cover it and leave it on your kitchen counter. The next morning it will have risen and be nice and bubbly.

Proofed Sourdough Mixture
Proofed mixture and all other ingredients

The next day once the mixture is proofed you will want to add the other ingredients. Another thing that makes these waffles super fluffy is beating the egg whites into stiff peaks. I am not going to lie, using an electric whisk to do this feels like cheating to me. Growing up my mom had this amazing metal egg beater with a wooden handle on it that we had to use to whisk egg whites. It was an arm workout, I actually think she still has it.

You will add the egg whites at the very end once all the other ingredients are thoroughly incorporated. The great thing about this recipe is that its pretty versatile. You can add what ever spices you want to give it a different flavor. I haven’t made it without cornmeal yet but will be working on some fun substitutions soon. With the onset of pumpkin season I am going to play around with adding pumpkin.

Gluten Free Corn Meal Sourdough Pancakes

  • Servings: 6
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Prep Time: 8-12 hours (rests overnight)

Cook Time: 15 minutes


½ cup Sourdough Starter

2 Cups+ 2 TBSP (for next day) Unsweetened Plant Based Milk  (I prefer almond or oat)

1 TBSP Maple Syrup

2 Cups Gluten Free Flour

3 Eggs separated

1 cup Cornmeal

3 TBSP Melted Ghee (or Miyokos vegan butter)

1 TSP Baking Soda

1 TSP Salt

1 TSP vanilla

Optional Spices: Cinnamon, Cardamom, Nutmeg


  1. The night before in a large bowl, add the sourdough starter, 2 cups of milk, maple syrup, and Gluten Free Flour.
  2. Mix to combine then cover and leave in a warm place.
  3. In the morning preheat your waffle iron.
  4. Separate the eggs and beat the egg whites into stiff peaks.
  5. Add into the mixture egg yolks, corn meal, melted ghee, baking soda, salt, 2 tbsp milk and vanilla.
  6. Mix all the ingredients until combined.
  7. Add the egg whites mixing till they are incorporated. Make sure you do not over mix at this step because the egg whites help the waffles have volume.
  8. Using a ladle, ladle the mixture into your waffle maker and cook to waffle maker settings.
  9. Top with your favorite toppings and enjoy.

Chia Pudding With Cashew Milk

I know that there are a lot of chia pudding recipes out there. What makes mine different is I use homemade cashew milk. In this recipe I will share not only how to make a rich and creamy cashew milk, but also a decadent chia pudding. I have always been a big fan of tapioca pudding but when I discovered my lactose intolerance I couldn’t gorge on Cozy Shack tapioca anymore. I have tried vegan ones but they are very sugary and all that sugar gives me a belly ache. I have found that homemade chia pudding is the best substitute for me. A note about this recipe, if you choose not to use cashew milk then I recommend full fat coconut milk. When I used full fat coconut milk it had a similar consistency to the cashew milk, but obviously takes on a strong coconut taste. I found when I used almond milk this recipe did not thicken up all the way. If all you have is almond milk I recommend adding 2-3 more tablespoons of chia seeds.

Chia Pudding With Cashew Milk

  • Servings: 4
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Prep Time: 30 minutes

Set Time: 1 hour-overnight


1 cup of raw Cashews

1 cup of Boiling Water

3 cups of Filtered Water

1 Tsp Vanilla Extract

1/4 cup Chia Seeds

1/2 Tsp Vanilla Extract

1 cup Homemade Cashew Milk (or full fat coconut milk)

1 TBSP Maple Syrup

Fruit of Choice (for topping)


  1. Place raw cashews in a large bowl.
  2. Boil 1-1 1/2 cups water and pour boiling water over the cashews.
  3. Let the cashews sit for 20 minutes.
  4. When cashews have soaked, put them in a blender with 3 cups of filtered water, and vanilla. Blend the cashew mixture for 1 1/2 minutes. Your mixture should be smooth with no chunks at all.
  5. In a medium size bowl combine the chia seeds, a cup of cashew milk, vanilla, and maple syrup. Stir to combine.
  6. Place in the fridge for 1 hour.
  7. After 1 hour transfer the pudding into small personal size containers. I usually use 8 ounce mason jars.
  8. You can prepare chia parfaits now, leave the chia overnight, or eat it straight up.
  9. This lasts 3-4 days in the fridge.

Blistered Tomato Pasta

Its almost the start of a new week which means that many of you are meal planning or thinking about your week ahead. With the start of school coming and people in the full swing of work, its nice to have easy recipes on hand. It is also that time of year where tomatoes are plentiful. In my produce box every week I have been getting multiple pints of fresh tomatoes. I also have many family members with gardens of their own that have started pawning vegetables off on me. I have a plethora of beets, green beans, frisee, zucchini, you name it I have it.

This pasta recipe is simple and easy and will help you use up those veggies in your fridge. I am a big fan of blistered tomatoes and roasted tomatoes and think they make a great addition to pasta. This recipe calls for green beans because they take about the same amount of time to cook as the tomatoes.

Veggies Pre Broil
Veggies Post Broil

Broiling is truly the best trick to get these veggies blistered and browned. It also makes the garlic super crispy and delicious!

Blistered Tomato Pasta

  • Servings: 4
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Prep Time: 10 minutes

Cook Time: 10-15 minutes

Serves: 4


1 pint of Cherry Tomatoes

3-4 heads of garlic minced

1/2 -1 Pound of Green Beans (this depends on size of beans)

2 TBSP Olive Oil

Pinch of Salt

1 box of Pasta (we use Banza)

1 TSP olive oil

Pecorino Romano/Vegan Parmesan/Parmesan

Minced Parsley or Roasted Pumpkin Seed Gremolata


  1. Put a pot of water on to boil.
  2. Turn on your oven to the broil setting (should be at 500 degrees)
  3. Rinse tomatoes and green beans making sure the tops are cut off all of them.
  4. If your green beans are large cut them in half.
  5. On a sheet pan place the tomatoes, green beans, and minced garlic.
  6. Drizzle the vegetables in olive oil and salt then place into the oven.
  7. Broil the veggies for 10-15 minutes. You want the tomatoes to burst and start to brown a little on top.
  8. While the veggies cook, cook your preferred pasta.
  9. In a large bowl combine the cooked pasta, 1 TSP olive oil, the broiled veggies, minced parsley, and salt to taste.
  10. Top with grated Pecorino Romano, Parmesan, or Vegan Parmesan.

Notes: We use Banza Pasta but you can use whatever noodles you want. If you want to make this Paleo or Whole 30 approved, use with zucchini noodles or butternut squash noodles. We also like to add my Roasted Pumpkin Seed Gremolata to this for some extra flavor.

Chili Lime Shrimp Sushi Bowls

I am all for meals that are in bowls, especially if they are a mix of things I love. These sushi bowls have coconut rice, chili lime shrimp, veggies, avocado, and sriracha mayo. Honestly, I could put sriracha mayo on everything and be content. The key though to this recipe is the coconut rice. It is coco-nutty and the texture of sushi rice goes so well in a bowl format. The coconut rice is an instant pot recipe so if you don’t have an instant pot then cook the rice on the stove with all the same ingredients. Another great thing about this recipe is that you can easily make it Paleo by using cauliflower rice instead of traditional rice.

You will want to make sure that your coconut rice or cauliflower rice is ready to go before you start the shrimp. The chili lime shrimp are easy to cook and take minutes. They are also very versatile and are great in Mexican food as well. When cooking the shrimp add the ghee and garlic to the pan first, add the shrimp, then the spices, and lastly add the lime juice. It helps to cook it in this order so that the shrimp absorbs the garlic flavor.

I usually use shredded carrots, cucumber, chopped green onions, and avocados as my vegetables in this bowl. I hope that you like this bowl as much as we do in our family. If you make the rice ahead of time it is really easy to throw together for a quick meal.

Chili Lime Shrimp Sushi Bowl

  • Servings: 4
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Prep Time: 10 minutes (about 35 if you need to cook the rice)

Cook Time: 5 Minutes (longer if you need to cook the rice)


Coconut Rice or Cauliflower Rice

1 pound of Raw deveined shrimp

2 TBSP Ghee

1 clove of Garlic minced

1 TSP Chili Powder

1 TSP Paprika

Juice of Half a Lime

Shredded Carrots

Diced cucumber

1 Avocado

Seaweed cut into strips (I buy the organic snack packs from Trader Joes)

Diced Green Onions

1/3 cup Mayo (I use Chosen Foods Avocado Mayo or make my own)

2 TBSP of Sriracha (or to your taste)

Juice from Half a Lime


  1. Prepare the coconut rice or cauliflower rice. If making cauliflower rice cook it with 1 tablespoon coconut oil and 2 tablespoons full fat coconut milk.
  2. Heat a skillet on the stove, add the ghee, when its melted add the garlic and cook till fragrant.
  3. Add the shrimp, then the seasonings and stir to combine.
  4. After cooking for 2 minutes flip the shrimp and add the lime juice.
  5. Cook the shrimp till pink all the way through (Shouldn’t take more then 5 minutes total)
  6. In a bowl add mayo, sriracha, and lime juice. Stir to combine.
  7. Add coconut rice to a bowl, add carrot, cucumber, shrimp, avocado, seaweed, diced green onions, then drizzle with sriracha mayo.
  8. Enjoy!

Notes: Is using cauliflower rice, compliant mayo, and complaint Sriracha (Nom Nom Paleo sells one at Whole Foods) then this could be a meal on your Whole 30 meal plan.

BBQ Roasted Turnips

I am all about roasting all the root vegetables. I am also all about using all the seasonings in my kitchen. Want to make eating healthy taste yummy? Add spices! I grew up eating so many different spices because my mom was an experimental cook. Fun fact, I used to love smelling spices. Once at an Indian restaurant I thought it would be a good idea to smell/snort cayenne pepper….it did not go well. Another fun fact, if you snort cayenne you can squeeze lemon wedges into your nose to stop the burning.

Turnips are a super versatile vegetable and take on the flavor of the spices you douse them in. This barbecue seasoning is from my BBQ chicken sandwich recipe and adds so much flavor.

BBQ Roasted Turnips

  • Servings: 4 servings
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Prep Time: 5 minutes

Cook Time:  20 minutes

 Servings: 4 servings


3-4 large turnips

2-3 TBSP olive oil

1 TBSP BBQ seasoning


  1. Pre-heat the oven to 400 degrees. Line a baking pan with parchment paper.
  2. Toss the turnips in olive oil and seasoning and spread on the pan.
  3. Roast turnips for 20 minutes until tender. There are many different types and sizes of turnips. If you have small turnips you will want to cut up more then 3-4. If your turnips are huge you may have to add more seasoning or oil so that they are thoroughly coated.