Broccoli Cheddar Soup
I’m going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don’t find that to be true when it comes to soup of the broccoli variety. Am I alone here?
Day-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn’t be simpler to make, and it’s perfect for those times when I feel like I need something with a serious nutritional punch. I give the soup a bit of an unexpected twist by topping it with golden, crunchy, mustardy croutons. Which you can skip, but I wouldn’t.
Aside from the croutons, this soup likes crusty, toasted walnut bread, or olive bread. It likes a good sheep feta in place of cheddar if that’s what you happen to have on hand, or a kiss of harissa whisked into a bit of olive oil. I know people like to pair broccoli with blue cheese. Personally, I find that to be over-powering, but if you really love blue cheese, that might be another direction to explore. If you have any other ideas, let me hear them – I make this soup often enough that I need fresh angles to work!
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Meet Haile Thomas, the 18-year-old health activist, vegan food & lifestyle influencer, and the founder/CEO of the nonprofit HAPPY (aka, Healthy Active Positive Purposeful Youth). Michelle Obama has said that “Haile is an example for all of you, what your little powerful voices can do to change the world.”
Read on to see what the teen vegan powerhouse eats in a typical week.
MONDAY
Starting Monday off on the right foot is always my #1 priority, because we all know how easy it is to fall into the “I miss the weekend!!” trap. In the morning, I’ll usually have some kind of warm drink since it’s typically pretty chilly (I’m talking 30 degrees or lower) during this time of year. I like to alternate between the biggest hug, a mug of super rich and creamy coconut matcha, golden milk, and lemon ginger or peppermint tea.
During my teatime, I really enjoy being away from my phone and doing some gratitude/intention journaling or just gazing out the window indulging in my obsession with clouds! That always starts my day on such a peaceful and positive note, and I can move onto emails or project planning with a clear and ready mind. Mondays are often my day just to catch up and get back into the groove of anything I was working on the week before. I almost never schedule meetings on this day because I want to ensure I can be fully dedicated to getting back into work mode.
Monday lunches are all about replenishing the energy I’ve used up in the morning and continuing the momentum. And because I’m an entrepreneur who works from home, I have the absolute joy of just getting up and heading over to my kitchen to make anything I’d like! Lunchtime also provides a much-needed mental break from any of the work I was focused on, which is so great. My go-to is a quick lively bowl with some greens, roasted veggies, quinoa, and either a tahini- or cashew-based dressing. These kinds of lunches leave me dancing, happy and rejuvenated! I’ll usually photograph what I eat to post on Instagram later in the week.
TUESDAYTuesdays are normally the start of meetings, interviews or recipe testing for the week. When I’m really busy and have video shoots, or I’m working on content for some of the awesome brands I get to work with, I try to make my meals ridiculously easy. I start the morning off with some homemade granola (Golden Milk Granola is my fave!), a little bit of oat milk and fresh fruit. It takes me like 5 seconds to put everything together in a bowl and head to my desk to start working for the day.
On busy days like this, I tend to rely on snacks more than anything as I don’t want to interrupt my concentration or schedule too much — sunflower seed pesto with fresh veggies, or avocado toast loaded with mushrooms, pickled onions and some tangy artisan vegan cheese are definitely go-tos.
My mom, sister and I tend to alternate the responsibility of cooking dinner throughout the week. If I’m still working around 4:30/5pm, my mom will start making one of her classics, like Jamaican Escovitch Tofu or Oyster Mushroom Curry with coconut rice. There’s literally nothing better than the sizzle of a skillet and the smell of rich, cultural spices wafting through the air. And when it’s time to eat? Her food is literally the definition of comfort, filling up my belly and spirit. Any day my mom cooks is my favorite day.
WEDNESDAY
When it’s super cold out or snowing and you live in a small town in upstate New York, heading to a yoga class or the gym isn’t really an option. Instead, I love using apps to get some movement in at home. I try to do this at least four times a week, because when I do, I can really feel the difference in my energy and mood! Getting my heart pumping always leaves me feeling physically, but even more so, mentally refreshed.
I have a bit more pep in my step as I start the day. My refuel varies from veggie tofu scrambles with lots of cheesy nutritional yeast to really fun and creative oats. Both are super customizable so it is never really the same experience each time I eat them. For the tofu scramble, I like adding shiitake mushrooms, colorful heirloom cherry tomatoes, onions and parsley, with my one true love, avocado, on top! For my oats, I really go wild with the combos because I believe oatmeal should never be boring…so you can catch pumpkin, sweet potato, almond butter, berries, candied pecans, orange zest, and more in my oatmeal.
Because it’s the middle of the week, I love spicing up my schedule to re-energize. If I’m not already traveling or working on a cool project, I like to go on cute mini adventures during lunch. Some of my favorite things to do include: visiting a u-pick farm or a new vegan restaurant for inspiration, going for a stroll and taking photos at an art park like Storm King, or heading to open skate at our local rink. It just adds a nice break in the part of my work that can be heavily screen based.
THURSDAYIf you can’t tell by now, diversity within my week is super important to me…or else I’ll go a little crazy! It keeps me inspired and energized. Thursdays start with some reading. I’m doing a 50-book challenge this year and aim to get in an hour or two of reading before I start the day! It’s so peaceful and fun for me to dive into a whole other world or a really interesting topic for a few hours before I dive into mine.
A little later, I start filming some videos for a course I’m working on for my nonprofit, HAPPY. This takes up most of my time during the day because there’s limited daylight, but it’s a lot of fun working on planning and production and then finally putting everything together when I shoot!
Dinner is a lovely, spicy, incredibly flavorful vindaloo using Beyond Meat’s sausage as a protein. With its incredible texture and flavor, this sausage is one of my favorite vegan products to experiment with from time to time.
FRIDAY
Fridays are my day for planning content for the week ahead. I make a list of all the recipes I’d like to share and photos I want to take for my Instagram. Then I double check my fridge and pantry for ingredients and map out what I’ll need to do for lifestyle shots. And because I am currently working on a book (!!!), I majorly prioritize writing at the end of the week and usually split my time pretty evenly between both activities. I like Friday to be just a really chill and reflective day, so I don’t usually schedule any meetings either. As I’m in the zone planning and writing, I love having something hearty to power me through — like roasted purple potato wedges with mashed avocado to dip in!
In the evening, I wind down work a little early and watch a documentary (I’m also doing a 100-documentary challenge this year!) or read some more with the fireplace crackling, some lo-fi music playing softly in the background, and my whole body wrapped like a burrito in the coziest fluffy blanket. This is the best time for hot cocoa and coconut whip!
SATURDAY
Saturday breakfasts are always kind of fancy — and I love it. My family and I go all out, making crepes, pancakes, tofu Benedict, or whatever we’re really craving at the moment. It’s so much fun spending time with each other in the kitchen, laughing, talking about anything, and combining our creative powers to make the best breakfast. We’ll set the table, bust out the apple juice from our local farm, and dig in — all smiles style.
The rest of the day is mainly spent working on the content I planned on Friday, so most of our weekend lunches and dinners end up being Instagram recipes!
Saturday nights are my favorite. This is when I really get to indulge in some self-care. I’ll throw on a face mask, deep condition my hair, take a magnesium soak, and binge watch Nailed It! or Worst Cooks in America. It’s honestly the best.
SUNDAY
Sundays are my day for more R&R but also for preparing for the week ahead. I’ll start the day off by setting intentions and goals for the new week. When Monday comes around, I’m more focused and work with a clearer sense of purpose. Then it’s time to head to the farmers’ market! Whenever I’m in town, I try my best to make it there. Then I can shop locally for everything I need for the next few days or any special recipes I’m developing.
The farmers’ market is always an adventure. Often I’ll find really amazing ingredients, such as Hen of the Woods mushrooms, sea beans or watermelon radishes, that aren’t normally available at my regular grocery store. There’s a lovely Indian food vendor who makes the best chickpea yellow curry with idli, so I always grab a container of their food for lunch before heading back home with my veggies and other fun stuff from the market!
The rest of the day I spend with family. We watch movies, do DIY projects, and have a pretty fun and sometimes pretty intense game night at our house that I always look forward to. It’s these moments that make the weekend so sweet.
The post A Week of Eating with Haile Thomas, the Teen Vegan Sensation and Founder of HAPPY appeared first on Williams-Sonoma Taste.
You might not know it, but that little golden vial of the most visible spice in your collection, turmeric, is key to making soups, chicken marinades, curries and rice even more delicious. Its bitter scent and pungent flavor belie its ability to add depth, flavor and gorgeous color to your cooking.
The root of a tropical plant related to ginger used in cooking since 600 B.C., the spice has taken a star turn on the wellness front of late. Though there is research to support its anti-inflammatory properties, it is not a miracle spice. And—recent trendiness aside—it’s been beloved in India for many centuries, where it is often spun into a milky tea called haldi doodh.
Though native to the East, turmeric is also a primary ingredient in Western staples such as American mustard, giving it that neon glow. Among those who love cooking with it, stains are a primary concern, for good reason: Nothing kicks around as long (nor as prominently). Use it carefully, be aware of where it’s spilled, and clean it up (or scrub it off) quickly. (To get rid of it, smart cooks turn to white vinegar, baking soda, and even, cautiously, bleach.)
Turmeric often joins a recipe at the aromatics stage, lending color and flavor to onions, garlic, and ginger, creating a savory base to infuse the rest of the dish. Sometimes fried, and sometimes simmered, it’s an inimitable flavor. Here are a few of our favorite recipes showcasing it.
1. Yogurt-Spiced Chicken Skewers
Yogurt, cumin, turmeric, paprika, saffron and cinnamon mingle together in a marinade for these excellent chicken skewers. They join spears of asparagus flavored with preserved lemon on a single baking sheet, where they cook up in a flash. We love both how quickly this dish comes together and how little mess it makes.
2. Acorn Squash Dal
The spice makes a cameo in the golden cashew-cilantro rice served alongside this dal, a powerfully flavorful red lentil dish beloved in India. Seasonal acorn squash folded into the dal itself makes this a smart choice for a warming winter supper.
3. Spiced Roasted Beets
You’ll often see turmeric alongside coriander and cumin, as in these curry-inspired roasted beets. Plan for this side dish in advance, as it bakes for a little more than an hour, but know that the hands-on time of slicking the beets with oil and dredging them in delicious spices takes no time at all. This is a fabulous side dish to serve with nearly any Indian entrée.
4. Fish Curry
A key player in curries, the golden spice lends its Midas touch to a delicate mix of onions, garlic, chiles, ginger, cumin, coriander and mustard seeds in this easy slow-cooker fish curry. If you accidentally make your curry hotter than you can handle, know that the cream from the top of a can of unsweetened coconut milk is often just the thing to lighten the heat. Coconut and turmeric are like chocolate and vanilla—ideal foils for one another.
5. Coconut Rice
Garam masala, a classic mix of Indian spices, adds depth to this lovely coconut rice decked out with Tuscan kale and cashews. It’s just the thing to have kicking around the refrigerator to deck out with a molten fried egg, leftover chicken or fish. Try not to skip the finishing touches of lemon and pomegranate seeds; they add welcome brightness.
6. Slow-Cooker Red Lentil Curry with Green Beans
Like we said, turmeric has never met a can of coconut milk it didn’t like, and this curry is no exception. Built in a slow cooker so you can set it and forget it, this recipe features lentils and green beans. Add crunch and freshness with toasted coconut flakes and cilantro, and marvel at just how good curry can be.
7. Tomato-Turmeric Chicken
Michelin-starred chef Vikas Khanna’s genius tomato-turmeric curry sauce is the secret to this chicken with naan. Homemade naan is much easier than you’d suspect, and tastier than microwaving pre-made naan from the freezer. The chicken portion of this dish is perhaps the ideal recipe for the busy parent. Simply heat chopped chicken in the sauce, garnishing with chopped cilantro. Indian takeout can get expensive; this is arguably just as good, if not better, and you don’t have to wait.
The post How to Use Turmeric, 2018’s Most Popular Spice appeared first on Williams-Sonoma Taste.
Keto is a way of eating that isn’t one size fits all. Keto is eating in a way in which your body uses ketones for energy instead of glucose. Keto paired with a mindset change means freedom from emotional and overeating, it’s a peaceful state, which allows you to stay away from food that causes cravings and leaves you feeling sluggish.
So many people don’t really seem to understand what keto is. How do you easily explain it to people?Simply put: Keto is a low-carb, moderate-protein and high-fat diet that switches your body over from running on sugar (glucose) to running on fat (ketones).
What exactly is on the menu for a keto diet? Walk us through a typical day. A typical busy day with morning meetings and social engagements, that is!
One of the best things about keto is how easy it is to eat on the run, in a hurry or even dining out. For busy mornings, I usually premake egg muffins (eggs, bacon and cheese baked in muffin tins), which reheat quickly for a grab and go breakfast. For lunch, a salad with ranch or Caesar—minus the croutons—with some chicken and avocado. For dinner or dining out, simply order a non-breaded protein, pair it with a non-starchy veggie and some butter and you’re good to go! Even ordering a lettuce-wrapped burger is easy to do at almost any restaurant!
What is it about keto that speaks to you? There are so many dietary plans these days—why is this the one that’s special?I’ve tried nearly every diet under the sun to lose weight, and none of them have been as livable and easy to stick to as keto. Within the first month I was able to lose 21 pounds, and I remember being so excited when I finally felt that I could be successful! I struggle with emotional eating, and when I was eating sugar and lots of carbs, I felt like those foods worked against me and kept me stuck in a vicious cycle of hunger and food cravings. I remember that I used to feel hungry all the time before keto. Eating keto satisfies my appetite and majorly diminishes cravings and tendencies to overeat.
You do keep carbs in the house, despite the fact that they’re not part of the keto diet. How do you coexist with them like that?I have a five-year-old who isn’t fully keto, so we do have carbs in the house. I recommend removing the temptation if possible, but for me, it was something I had to learn to deal with and it’s made me stronger, because the truth is that the world has carbs! I changed my focus and mindset: It’s not that I can’t have the carbs, it’s just that I don’t want to have them due to how they make me feel. With any lifestyle change, mindset really is key!
We’re guessing it wasn’t always that easy? In fact, we’ve heard the first few weeks of keto can be difficult. True or false?The first two or three weeks of any change is tough, but the benefits outweigh the temporary struggle. Let’s face it, sugar is addictive and you literally detox and crave it at first. But the next thing you know, your tastes start to change, you don’t feel hungry all the time and feel more energetic and notice that you’re losing weight!
Do you cook differently for your daughter?I do encourage her to try new foods and try to make things that we all enjoy. Since she isn’t fully keto, sometimes I just make her a different side, so it’s easy to accommodate people at dinner who are both keto and not keto!
What are some of your favorite keto recipes?
Keto Chili: There are no beans, and it’s super flavorful and easy to make. It just needs 30 minutes in an instant pot or a day-long stint in the slow cooker.
Twice Baked Cauliflower Casserole: This is a delicious side with a comfort food feel! Replacing potatoes with cauliflower is an easy substitute and it’s always a crowd pleaser (even with people who aren’t keto or swear they don’t like cauliflower!). It’s always the first side dish to be eaten at a party!
A basic Cobb or a Caesar salad: They’re crisp and refreshing and you truly don’t miss the croutons!
We’re guessing you love the Instant Pot. Besides that, are there any kitchen gadgets or tools that help you stick to the keto lifestyle?
I love a spiralizer because it helps you easily make noodles out of zucchini! It’s great for days when you want a pasta dish without the carbs!
What’s your grocery shopping strategy?I mostly shop on the outside aisles of the store—minus the bakery, of course! So we’re talking about fresh and whole ingredients: meats, fish, butter, cheese, non-starchy veggies, etc.
What’s the one thing you think people who are considering the keto diet need to know before they get started.That there is truly a recipe for almost anything and everything you love—but made with low-carb ingredients. In my book, Simply Keto, I show the readers how you can still enjoy many of the foods you love but with modified ingredients! You just have to make some smart-but-simple swaps.
The post All Things Keto, According to Suzanne Ryan of Keto Karma appeared first on Williams-Sonoma Taste.
Pig’s feet isn’t the leanest cut nor the one with less bones but it certainly the tastiest pork. Juicy, tender and irresistible.
Tender, juicy meatballs that are smoked on your Traeger! Fire up your electric smoker and make these meatballs today.
This single-layer, gluten-free mocha cake is sure to please chocolate and coffee lovers alike, made in one bowl!
Tinga Chicken Cheese Fries are a fun way to use (Spicy Mexican Chicken). Great in tacos or nachos too!
This Indian dish made of cauliflower and potatoes is quick and easy, filled with aromatic spices, looks like a noodle dish, and is vegan!
Turkish eggs makes the most incredible weekend breakfast! Whipped goat’s cheese yoghurt is topped with poached eggs
These zucchini, pea and feta fritters are equally as good for lunch as they are for dinner. Try adding bacon or smoked salmon!
A healthy vegan carrot ginger soup for cold winter days which is made in only 30 minutes.
Dinner has never been easier! NO PREP is required for this quick Chicken Broccoli Rice Casserole. Dinner simplified!
Chewy farro flecked with pomegranate seeds, feta, bacon and almonds makes a colorful and hearty main-course salad.
Valentine Heart Pizza 3-Ways with Homemade Crust - Whether it's breakfast, lunch or dinner, these pizzas have you covered!
A hassle free twist on a classic Italian dish. One bite of this red pepper risotto will have you wanting it every day of the week!
Brownie-like chocolate cookies with a gooey marshmallow center, topped with chocolate icing.
Using simple ingredients, this Pico de Gallo is made and ready to eat in less than 10 minutes!
Chocolate overnight oats contain only 6 ingredients, are budget friendly, & are made the night before making a great grab-and-go breakfast!
We are all busy, but with one pot, 5 main ingredients, and 15 minutes you can have dinner on the table with this Chicken Dinner!
Vegan & Gluten Free Buttermilk Blueberry Waffles made with quinoa flour, almond milk, monk fruit sugar, & frozen blueberries.
A healthy anti-inflammatory start to your day. This turmeric golden milk smoothie bowl is full of nourishing ingredients to get you started.
Pan-Fried Honey Banana is the best guilt-free treat made in less than 10 minutes! Butter, cinnamon, and sugar never lets you down.
Beautiful salmon yakisoba with blood oranges will be a regular star of your dinner table.
The perfect vegetarian meatball served as antipasto!
This beautiful Sweet And Sour Carrot Salad is sure to impress and will forever change the way you look at the humble carrot.
Our prayers have been answered and they come in the form of sheet pan gnocchi.
This is our newest obsession.
When I say obsession, I mean this is serious obsession.
Why I never thought to throw gnocchi on a sheet pan and roast it to perfection? While cherry tomatoes burst with flavor and peppers and onions get all caramely and golden?
I HAVE NO IDEA.What is wrong with me.
Think of an easy and fast meal that tastes different from all the other easy and fast meals you make. This is it!
My oh my, what do I love about the sheet pan gnocchi?
It can be a side dish. A side dish to just about anything, really! Pair it with grilled chicken or even a salad or salmon.
But for most, it can be an entire meal. It’s like a roasted veggie pasta and it’s simply delightful.
And if you’re really feeling it, you can always add something like smoked turkey sausage to the pan too and roast it right along with the gnocchi and the veggies.
It is such an easy meal. Embarrassingly easy, actually. Yes those are my favorite kind, of course.
With a drizzle of olive oil, lots of herbs (fresh and dried), some garlic and seasonings and a sprinkle of cheese, it’s super flavorful. So much more than I would have anticipated.
The gnocchi also get this slight crisp to the outside. You know I love that! It’s a toasty little bite. Not super crispy, but toasted to perfection!
This sheet pan gnocchi is also one of those meals that is perfect for nights when you get home from work and need to prep something quick. Throw it all on the pan (you can even chop your veggies ahead of time, like on Sunday or the morning of!)! Let it roast and get all flavorful while you do a few things around the house or binge a couple youtube videos, and then boom. It’s done!
This easy weeknight dinner is ridiculously palate pleasing.
Sheet pan gnocchi is an easy meal that the whole family will love! Toasted gnocchi along with burst tomatoes and caramelized peppers makes the best dinner.
Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.Serve the gnocchi immediately. Sprinkle with the parmesan cheese and a sprinkling of fresh herbs!
adapted slightly from the kitchn
That caramely golden goodness. I can’t!
The post Sheet Pan Gnocchi and Roasted Vegetables. appeared first on How Sweet Eats.
