Spicy Pepper & Corn Soup

It's almost sweet corn season here in the Midwest! I couldn't wait to share this recipe with you guys! I am obsessed with this soup! It's hearty, creamy and spicy all at the same time. Yummy!

Spicy Pepper & Corn Soup

Ingredients:

1 tsp coconut oil

2 jalapeños, chopped (remove seeds for less heat)

1 red pepper, chopped

1/2 medium red onion, chopped

4 ears sweet corn (if in a pinch use 1/2 bag frozen corn)

2-3 cups veggie or chicken stock 

Juice of 1 lime 

1 tsp salt

1/4 cup fresh cilantro, minced 

1/2 cup Greek yogurt

For garnish: cilantro leaves, sliced avocado 

Directions:

1. Heat oil in large pan. Add peppers and onions and sautée on medium for 4-5 minutes. 

2. Remove corn kernels from the cob and add to pan. Cook 2-3 minutes. 

3. Add broth, lime juice, salt, and cilantro and simmer on medium-low for 15-20 minutes. 

4. Remove from heat and transfer soup in to blender. Blend until smooth. 

5. Return to pan and add yogurt. Stir on low heat for about 2 minutes or until yogurt is all mixed in. 

6. Ladle in to bowls and top with sliced avocado and fresh cilantro. 

Roasted Garlic Hummus

Roasted Garlic Hummus

Oh how yummy hummus is! And most people don't realize that it's super easy to make at home! The whole recipe costs way less than buying hummus from the store. I decided not to add tahini to my hummus because I am not a huge fan of the taste, but feel free to add some to yours if you'd like! So grab your food processor and pita and enjoy this yummy recipe!

Ingredients:

4 cloves garlic, whole, peeled 

1 15oz. can chickpeas, drained

1/4 cup olive oil

Juice of 1 lemon

1 tsp salt

1/2 tsp oregano

1/2 tsp fresh cracked pepper

Pita or chips for dipping

Directions:

1. Preheat oven to 350. Place garlic on pan and roast at 350 for 15 min. 

2. Combine all ingredients, including the roasted garlic in a food processor. Blend until smooth. Add more olive oil or a bit of water if necessary. 

3. Garnish with a few drops of olive oil and a sprinkle of oregano. Enjoy!

Low-Cal Green Berry Smoothie

Low-Cal Green Berry Smoothie

A smoothie is a great way to start the morning, especially if you are like me and don't get hungry until a few hours after you are up and moving. When it comes to smoothies, I think simpler is better. This easy, and low-cal recipe is perfect for breakfast, a snack, or a pre-workout pick-me-up. And I snuck some spinach in there for extra nutrients. BONUS!

Ingredients:

1 banana, peeled

1/2 cup frozen strawberries

1/2 cup frozen blueberries 

1 container strawberry Light & Fit yogurt 50 calorie pack

1 handful spinach

1/4 cup unsweetened almond milk (more if thinner consistency desired)

Directions:

Place all ingredients in blender and blend until smooth. Add more almond milk if smoothie is too thick. Enjoy!

Coconut Chocolate Chip Oatmeal Cookies

These are the most amazing cookies ever! Make them please! You might be just as addicted as I am!

Coconut Chocolate Chip Oatmeal Cookies

Ingredients:

2 tbsp butter, softened

3/4 cup coconut oil

3/4 cup brown sugar

1 tsp vanilla extract

1 egg

1/4 cup almond milk

1 1/4 cups old fashioned oats

1 1/4 cups flour

1 cup shredded coconut

4 tbsp dark chocolate chips

Directions: 

1. Preheat oven to 350. In large mixing bowl, combine butter, oil, and sugar. Mix on medium speed 2-4 min or until butter is creamed. 

2. Add vanilla, egg and milk and mix on medium speed. Slowly add flour and oats, mixing on low until well combined. 

3. Fold in coconut and chocolate chips.

4. Scoop in to small balls and place on nonstick baking pan. 

5. Bake at 350 for 10-15 min or until edges are browned. Enjoy!

Brunch Chilaquiles

I am a huge fan of brunch food, mostly because it is perfectly acceptable to eat at 2 pm and still resembles breakfast. Chilaquiles are one of my absolute favorite dishes of all time! I was first introduced to the dish working at a Cuban restaurant in Michigan. This is definitely one of my go-To's for an impressive brunch dish that everyone will love! 

Brunch Chilaquiles

Ingredients:

1 tbsp cooking oil (olive, coconut, or vegetable)

4 cups good quality, restaurant style tortilla chips (the thicker and crunchier the better)

4 eggs 

Salt and pepper to taste

1/4 cup green onions, chopped 

1 can enchilada sauce or salsa verde

1 cup reduced fat Mexican style shredded cheese 

1 tbsp fresh cilantro, chopped

1/2 avocado, diced 

Optional: 1/4 cup pickled jalapeños (recipe here: http://www.jocelyndieboltdesigns.blogspot.com/2014/04/soy-pickled-jalapenos.html?m=1)

Directions:

1. Heat oil on medium in oven safe fry pan. Add tortilla chips and cook in oil about 5-10 minutes until very crispy and golden brown, stirring frequently. 

2. In a separate pan, fry eggs to your liking. (For this recipe, I like my eggs sunny side up.) Season with salt and pepper. Set aside. 

3. Add green onions, enchilada sauce, and half the cheese to the tortilla chips and mix lightly. Top with eggs and the rest of the cheese. 

4. Turn on oven broiler. Broil pan in oven 1-3 min on high until cheese melts. (Make sure to watch carefully!)

5. Remove pan from oven and top with cilantro, avocado, and jalapeños of you want more spice. Enjoy!