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Feb 12

Feb 12 Winter Potato, Butternut Squash, and Leek Soup

Winter Potato, Butternut Squash, and Leek soup is the ultimate nutrient-dense meal to boost your immune system and warm you from the inside out. The hardest part of this soup is the chopping of vegetables! So put on some good music and chop away 😊 Then, the soup simmers for 15 minutes and is ready to enjoy hot with a side of crusty whole grain bread drizzled with olive oil. Winter Potato, Butternut Squash, and Leek Soup can be made vegan by simply subbing out the chicken bone broth with veggie broth.

Oct 26

Oct 26 Creamy Roasted Acorn Squash Soup (Vegan)

Chelsea Gloeckner

Blog

Creamy Roasted Acorn Squash is the quintessential cold-weather meal! It’s savory from the onion, garlic, and veggie broth, and sweet from the carrot, squash, coconut sugar, cinnamon, nutmeg, and clove. Acorn squash becomes incredibly creamy when blended, and the oat milk adds an extra touch of plant-based creaminess. Enjoy this soup immediately, or meal prep it for the perfect comforting lunch or easy heat-and-eat dinner. It will last in the fridge for 3-4 days or in the freezer for 2-3 months!

Serves: 6

Prep time: 20 minutes

Cooking time: 40 minutes

What (your ingredients):

2 acorn squash, sliced in half and seeds removed

2 cups boiling water

2 tablespoons olive oil

1 yellow onion, diced

2 large carrots, sliced into small pieces

¼ teaspoon salt

2 cloves garlic, finely sliced

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

½ teaspoon cinnamon

2 tablespoons flour

3 cups veggie broth

1 tablespoon coconut sugar

½ cup oat milk

How (your directions):

Heat oven to 400°F.

Place acorn squash, cut side down, into a baking dish. Pour 2 cups boiling water into the baking dish, then roast the squash for 40 minutes.

Meanwhile, in a large Dutch oven or soup pot, heat olive oil over medium-low heat.

Add diced onion, carrots, and salt. Sauté and stir for 3-4 minutes, until the onion is translucent.

Add finely sliced garlic, ground cloves, nutmeg, and cinnamon. Sauté for one minute.

Add flour and stir for one minute.

Slowly add veggie broth, stirring continuously as the mixture thickens.

Lower heat to low and simmer until acorn squash is finished roasting, stirring occasionally.

When the squash is done, remove from the oven, and allow to cool for 5 minutes. Then, using a spoon, scoop out the tender squash flesh and add to the soup.

Using an immersion blender, or carefully adding to a blender, blend the soup until smooth.

Add the coconut sugar and stir until dissolved. Add the oat milk and stir until combined.

Serve hot!

Why (the science): Acorn squash is high in fiber, making this satisfying soup great for digestion and disease prevention.

Dec 7

Dec 7 Carrot Ginger Apple Juice

Chelsea Gloeckner

Blog

Carrot Ginger Apple Juice is made in a high-speed blender and whips up in less than 5 minutes! This is an easy way to get extra vitamins and antioxidants to boost your immune system and provide you with glowing, firm skin. Because it’s made in a blender, you can decide how much pulp you remove- the more pulp, the more fiber, which is great for healthy digestion!

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 cups cold water

2 large carrots

1 large honeycrisp apple

1-inch knob fresh ginger

½ lemon

How (your directions):

Fill a high-speed blender with the cold water.

Large chop carrots and apple into quarters. Add to blender.

Peel fresh ginger and add to blender.

Blend on high for 1-2 minutes, until smooth.

Place a sieve over a glass measuring cup and strain the juice. Using a spatula, press the pulp against in the sieve to strain out any extra liquid.

Squeeze lemon juice into carrot ginger apple juice and stir.

Pour into glasses and enjoy immediately!

Why (the science): It can be hard to get enough veggies in your diet but making your own juices at home without an expensive juicer is a way to get extra nutrients into your body, helping you to feel hydrated and nourished!

Jul 20

Jul 20 Raw Vegan Pad Thai

Chelsea Gloeckner

Blog

This might be one of my absolute favorite ways to eat vegetables! The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized.

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

Miso Pad Thai Sauce:

1 tsp ginger

1 tsp coconut aminos or soy sauce

1 tsp miso paste

¼ cup almond butter

3 medjool dates

Juice of ½ lemon

1 clove garlic

¼ cup warm water

Pad Thai:

2 large carrots

1 red bell pepper

2 medium zucchini, julienned

2 small English cucumbers, julienned

1 spring onion, sliced thinly

Toppings: sesame seeds, alfalfa sprouts, pinch of salt

How (your directions):

For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender. Blend on high for 1 minute until smooth. Set aside while you prepare the Pad Thai ingredients.

Grate 2 large carrots and add to a large bowl. Thinly slice 1 red bell pepper and add to the carrots.

Using a vegetable peeler, julienne 2 zucchini. When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces. Add zucchini to the bowl.

Repeat the julienne process with 2 English cucumbers. Add cucumbers to the bowl.

Thinly slice 1 spring onion and add to the bowl.

Pour the Miso Pad Thai Sauce over the prepared vegetables. Toss gently until all ingredients are evenly coated in the sauce.

Serve immediately by diving the Pad Thai salad onto two plates. Top with sesame seeds, alfalfa sprouts, and a pinch of salt.

Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery. Dress salad with the Miso Pad Thai Sauce when ready to serve.

Enjoy!

Why (the science): Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!

Feb 3

Feb 3 Flourless Carrot Cake Muffins

Chelsea Gloeckner

Blog

This recipe is heavenly. Almond meal and oats replace white flour, and sweetness comes from the grated carrots, applesauce, and agave. Tender and moist, these Flourless Carrot Cake Muffins will become your new favorite wholesome breakfast!

Serves: 6

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 cup almond meal

½ cup rolled oats

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon cinnamon

Pinch of salt

½ cup applesauce

½ cup cashew butter

2 tablespoons agave

1 cup grated carrots

1 egg

How (your directions):

Preheat oven to 350°F.

Line a muffin tin with 6 liners, then set aside.

In a large bowl, add all ingredients. Stir until evenly combined.

Using an ice cream scoop, evenly distribute batter among lined muffin tin.

Bake for 25 minutes.

Enjoy!

Why (the science): We often hear how great carrots are for your eyes, but the vitamin A in carrots is also an important immune booster!

Jan 11

Jan 11 Anti-inflammatory Curry

Chelsea Gloeckner

Blog

When I’m feeling the aches of the flu or a bad cold, I crave a meal that can fight the inflammation in my body. This Anti-Inflammatory Curry is quick and easy enough to make when you’re sick (yes, I know from experience) but is light and easy on the stomach, since it’s not spicy. So often curries are heavy and fatty, but this curry is more like a broth. Pairs perfectly with a side of brown rice!

Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes

What (your ingredients):

1 teaspoon coconut oil

2 bell peppers, medium diced

1 block extra-firm tofu, cubed

1 head broccoli, cut into florets

2 large carrots, diced

1 teaspoon fresh ginger, minced

2 tablespoons red curry paste

1 15-oz. can coconut milk

Brown rice to serve

How (your directions):

In a large skillet, heat coconut oil over medium heat. Add bell peppers and tofu, then sauté for 5 minutes.

Add broccoli florets, diced carrots, and minced ginger. Sauté for 5 minutes.

Add red curry paste and coconut milk and stir to combine. Bring to a simmer, then cover and cook on low heat for 20 minutes.

Serve over brown rice, and salt to taste.

Enjoy!

Why (the science): Curries make powerful anti-inflammatory meals because they so often include foods to reduce oxidative stress in the body. Coconut oil, broccoli, turmeric, and ginger are all found in this recipe, which means this curry battles oxidation and inflammation in a variety of ways.

Aug 15

Aug 15 Summer Vegetable Curry

Chelsea Gloeckner

Blog

Don’t be intimidated by the longer list of ingredients for this recipe-chances are, you have many of the spices in your cabinet! It’s really as simple as sautéing fresh in-season summer veggies, adding your favorite broth and silky coconut milk, and finishing with fragrant summer herbs. Be sure to include the refreshing mint and basil upon serving, as they brighten and balance the flavors of the curry! Serves