For some, going gluten free is not an option. For others, it’s a dietary change they chose because it makes them feel better, exercise harder or has improved their life in a number of ways. Unfortunately, gluten-free foodies are often left with bigger grocery bills and smaller selections. After much searching (and lots of shopping!), I finally found the best source for all things GF. Read more →
Chickpeas, also known as garbanzos, are hearty legumes that stand up to heat better than many other beans. Enjoy their perfect texture (and the seven grams of protein one half-cup supplies!) in this slightly spicy, tomato-based soup. Sprinkle with crushed blue corn tortilla chips as a gluten-free alternative to croutons!
Have just one sweet potato left in your pantry? This recipe is an easy way to put it to good use! Cube and sauté your lonely spud with some celery and onion, then simmer in vegetable broth before blending smooth. Almost as easy as opening a can—and you get to spoon up fresh flavor and whole food nutrition with every bite!
Cooking with black beans is easy—tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.
Ordinarily bland, broccoli soup gets a spicy makeover in this quick-to-make recipe. A pinch of chili powder and a dash of hot sauce add just enough heat to wake your taste buds. Serve with crusty whole-grain or gluten-free bread for a filling, fiery lunch.
With winter on its way out, now is your last chance to savor this season’s star produce in its freshest form. Butternut squash—technically a fruit, but often thought of a vegetable—is at its peak from fall to late winter. Cube and simmer it in broth with spices and onion, then blend smooth in your food processor for a flavorful and nutritious soup.
Sweet corn may not be in season, but you can still enjoy its fresh flavor with this creamy soup made from frozen organic kernels. It’s a great starter dish for your favorite Tex-Mex meal. Sprinkle with scallions and blue-corn tortilla chips to tie together the south-of-the-border theme.
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