Executive Mom Nest Advisor Amy Bowers offers 3 recipes to tickle your tastebuds and help you beat the winter blues!
Roasted Tomato Soup
Roasted Tomato Soup is the perfect thing to make on a winter's day. This comforting soup is healthy and delicious. Although it’s super creamy, it is #dairyfree and #glutenfree made with just tomatoes, onions, garlic, olive oil, salt, pepper, thyme, chicken broth, tomato paste, and basil.
Ingredients:
2-3 lbs. of fresh Roma tomatoes, sliced in half
1 large onion, cut into large pieces
2 garlic cloves
1/2 cup olive oil
salt, pepper
1/2 tsp. crushed red pepper
2 cups chicken broth (low sodium and no MSG) or homemade
2 tbsp. tomato paste
1/4 cup chopped basil
Directions:
Preheat oven to 375 degrees. Place tomatoes, onions and garlic cloves on a large baking sheet. Toss with olive oil, salt, pepper and crushed red pepper. Roast tomatoes and onions in oven for 30 minutes, or until soft and slightly brown, stirring occasionally. Remove from oven and place in blender, scraping all juices from pan, too! Add tomato paste and chicken broth and run on the soup setting or medium to high speed until well blended. Add basil and blend for an additional 20-30 seconds. Season with salt and pepper, to taste. Enjoy warm!
Caveman Chili in a Pressure Cooker
It’s the perfect season to cook up some chili. Whether it’s after a snow day, weeknight dinner, or anything in between, chili is sure to please and is hearty and healthy! This recipe is bean-free, so it is #Paleo and #Whole30 friendly and loaded with meat!
The Pressure Cooker is such an easy way to cook the chili since you can saute the onions and brown the meat in the same pot and then add everything else and start the pressure cooking. You can have this chili ready in less than 45 minutes!
Ingredients:
1 lb sirloin cap, or stew meat cup into bite-size pieces
1 lb ground turkey or ground beef
1 lb ground sausage
1 tbsp olive oil
1 large onion, chopped
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 14 oz can tomato sauce
2 cups beef broth
2 tbsp cumin
2 tbsp chili powder
1 tbsp garlic salt
2 tbsp paprika
1 tbsp oregano
1 tsp salt
1 tsp pepper
Optional toppings: avocado, chopped cilantro, jalapeno, shredded cheese
Chocolate Granola Clusters
Just when you thought it couldn’t get much better than homemade granola, you discover Chocolate Granola Clusters! Thanks to Chen’s Plate for the inspiration, this is a new favorite. Great for breakfast or a snack, and actually easier to make than granola, you will love these little creations!
These Chocolate Granola Clusters kept it pretty simple and only used oats, but you could add some nuts and seeds for more flavor and crunch. Once the granola cooks and the chocolate melts on top, you want to let it sit and cool for about an hour before breaking up into clusters. This recipe calls for cashew butter, but almond butter would be a great substitute. Don’t be afraid to experiment and come up with your own version. You won’t be disappointed!
Ingredients:
2 cups oatmeal
3/4 cup cashew butter
1/2 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dark chocolate chips
Instructions:
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine all ingredients, except dark chocolate chips. Press the granola mixture onto the baking sheet and spread out flat. Bake for 20 minutes, or until golden brown. Do not stir or toss. Sprinkle chocolate chips over the granola and put back in the oven for 45 seconds. Remove from oven and spread the chocolate evenly with a spatula. Let cool for a least 1 hr before breaking up into clusters. Enjoy!
Find Harmony at Work and Home with Solutions at Your Fingertips
Certified Health Coach and Integrative Health Specialist Amy Bowers believes in bio-individuality and works to create a personalized plan to help clients reach their health and wellness goals. For more enticing recipes, follow Amy on social @optimumwellnessandnutrition