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Roasted Cauliflower and Turmeric Soup

Published on February 3, 2018, by in Recipes.

I have a long standing love affair with soup. This soup is super easy. I roasted the cauliflower on the weekend, threw it in the fridge, and made the rest on a weeknight for a quick and filling dinner. This soup is a great way to sneak in a lot of vegetables. Ingredients: 6 cups of cauliflower florets(1-1.5 pounds of cauliflower) 1-3 cloves of garlic, chopped(depending on your garlic tolerance) 2 T EVOO 1 t turmeric 1 t cumin 1/8 t crushed red pepper flaskes(optional) 1/2 t salt 1/2 medium onion, chopped 3 cups vegetable or chicken broth 1/4 cup full fat canned coconut milk Directions: Preheat oven to 450F Place cauliflower florets, onion, and garlic on a sheet pan and drizzle with 2 T EVOO. Toss to coat evenly. In a small bowl, combine the turmeric, cumin, salt, and optional red pepper flakes. Sprinkle over cauliflower. Toss to coat

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Hey, remember when I blogged?

Published on January 24, 2018, by in Uncategorized.

I can’t believe that it has almost been two years since I last updated my blog. No, I can. I was burnt out. After blogging for TEN YEARS, I was done. Over it. It was too time consuming and there were other things I wanted to do. But, I’ve been thinking about it a lot lately. About hobbies. About how I spend my time. And how maybe I spend too much time mindlessly scrolling on the internet and how my time might be better spent. So, here I am. Looking at a revival of Spatoola. I’ve never stopped creating in the kitchen. So, what have I been up to that I plan on bringing you full posts about in the future? Homemade coconut yogurt:   Curried cauliflower and turmeric soup: And THE cookies that are currently breaking the internet. Alison Roman’s Salted butter chocolate chunk shortbread cookies: See you soon!

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Easy broccoli cheddar soup-Vitamix recipe

Published on March 27, 2014, by in Recipes.

A few weekends ago, the cupboards were bare, it was snowing out and I had no desire to trek out to the grocery store. Fortunately, we had a bag of broccoli in the freezer and some cheese in the fridge. So, I made this filling and nutritious soup. Ingredients: 1 cup of unsweetened almond milk(or milk of choice) 1/2 cup shredded cheddar cheese 1.5 cups broccoli, steamed 1 teaspoon dried onion 1/2 vegetable bullion cube salt and pepper to taste Reserve 1/2 cup steamed broccoli to the side. Place remainder of ingredients in  blender. Set to hot soup and start. When finished, add rest of broccoli to blender and pulse a few times. Serve with some toasted bread. Makes 2 big servings. If you prefer a completely creamy soup, add all the broccoli in the beginning.

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Vitamix Sweet Potato Peanut Bisque

Published on March 22, 2014, by in Recipes.

I saw this recipe for Sweet Potato Peanut Bisque and thought the flavors in it sounded amazing. I decided to simplify a few of the steps and make it in my Vitamix. Wow. It is an extremely thick, but delicious soup. Definitely husband approved. Ingredients: 1 large sweet potato, cut in wedges and roasted 1 small onion, diced 1 clove garlic 1/2 chunk of fresh ginger 1 can diced tomatoes with chiles 1 cup vegetable stock 1/4 cup peanut butter pinch of cinnamon 1/2 tsp allspice salt and pepper to taste chopped cilantro and peanuts for garnish I roasted a sweet potato in the morning to have it ready for the soup at lunch. Put all the ingredients in your Vitamix and turn to the Hot Soup setting. Blending results: Pour into bowls. Top with cilantro and peanuts. Makes 4-6 servings. Look at all that deliciousness! This soup is a meal in

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Weekend wrap up

Published on February 11, 2014, by in Update.

It was kind of a weird weekend in terms of food. Usually I spend a lot of time in the kitchen on the weekends making food for the week, but that was not the case. I have been trying to clean up my eating little by little. I’ve upped my exercise over the past few weeks and with that, my hunger levels have soared. I’ve been focusing on getting in more protein and inadvertently have lowered my intake of carbs. My focus when we went grocery shopping on Saturday was protein, fruit and veggies. We left with a lot of chicken(it was on a really good sale), some beef, and lots of fruit and vegetables. So what was on the menu this weekend? Friday night was pizza night. Instead of bringing home slices, I grabbed a take and bake pizza so there would be leftovers for Brian. I pulled the

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A week in review

This is going to be a little more than a weekend wrap up. Last Wednesday I had the pleasure of having a wonderful meal cooked for me by my friend’s Brock and John. Brock made the cocktails and collaborated with John on flavor combinations while John did most of the cooking. We started with a mixed greens salad, goat cheese and beets prepared two ways. We moved on to scallops, tomatoes and linguine in a moan-worthy white wine sauce. We ended with a pot de creme with mint, fleur de sel and a raspberry reduction pipped to the bottom. Not only was the food out of this world, we had hours of great conversation and laughter. Nearly finished bourbon cocktail: Pot de creme: Thursday night, Brian wanted tomato soup. So, I decided to throw together some ingredients in the Vitamix and this wonderful, creamy tomato soup was born. It has

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Productive weekend

Published on January 15, 2014, by in Recipes.

Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my

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The Friday Five: Soup edition

Published on January 10, 2014, by in Recipes.

It’s a near miracle that I am posting at all today with the way my day started. As I was putting on some coconut oil after my shower this morning , I dropped the glass container onto the tile floor. Shattered glass and liquid coconut oil everywhere! Cleaning it up definitely made me late to work. If you know me at all, you know I hate being late. My 8th grade Social Studies teacher, Mr. Van Buskirk had a sign hanging in his classroom that I related to very well. It read: “If you are early, you are on time. If you are on time, you are late.” I couldn’t agree more! Sorry, I got so side tracked. The exciting part of the day is that it might get up to 40F in Chicago today! Balmy! Even with the current and short-lived heat wave, I have been eating soup almost every

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How to eat more vegetables: breakfast and lunch

Published on October 23, 2013, by in Recipes, Update.

This is not a sponsored post. I ran across a product today that I loved, so I wanted to share it with you. I also wanted to give you some tips and trick to add more vegetables into your daily diet. I love salads. A lot. I don’t use much dressing and sometimes don’t use any at all, but there are some salad combinations that just need it. I was low on salad dressing at work, so I stopped at the grocery store this morning. I spotted this delightful looking bottle of feta dill yogurt dressing. I tend to like yogurt dressing and love feta and dill. Even better, it was on sale. You get 2 tablespoons for only 50 calories. It almost sounded too good to be true. Well, it wasn’t. This stuff is delicious! So how to I eat vegetables at almost every meal? I had a salad

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Easy pumpkin soup

Published on September 6, 2013, by in Recipes.

The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook

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