Roasted Cauliflower Soup


Roasted Cauliflower Soup

Makes about 4 servings


6 cups steamed cauliflower

Olive oil cooking spray

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

4 cups Vegetable Broth

Celery Salt, Adobo and pepper to taste

1 tablespoon brown sugar

Baguette Bread


Preheat oven to 400 degrees

Arrange steamed cauliflower on a sheet of foil on a baking sheet

Spray olive oil cooking spray evenly on the cauliflower

Bake cauliflower for 30 minutes, baguette slices can be toasted 5-8 minutes

Heat olive oil in a large soup pot

Add onion and sauté until translucent, about 5 minutes

Stir in garlic and roasted cauliflower

Pour in the broth, season with celery salt, adobo and pepper

Simmer about 20 minutes

Blend the soup in the pot with an immersion hand blender until creamy and smooth

Stir in brown sugar

Top with shredded Asiago Cheese

Serve with toasted baguette slices


Spinach Pesto Chicken Breasts


I wasn’t sure about this dish, but when he went back for seconds, I knew it was a hit!  I was better than I had expected and will be on our menu rotation calendar.


Spinach Pesto Chicken Breasts

Makes 4 servings


1 1/2 – 2 cups chopped, cooked spinach

4 tablespoons basil pesto, or to taste

2 tablespoon minced garlic

1/2 cup of chopped onion

4 skinless, boneless chicken breast halves

Salt and pepper

2 tablespoons grated Parmesan cheese (optional)


Preheat an oven to 350 degrees

Mix the spinach, garlic and pesto together in a bowl

Spread half the mixture into the bottom of a glass baking dish

Place the chicken breasts onto the spinach mixture, season with salt and pepper

Top with the onion and the rest of the spinach mixture

Cover the dish with aluminum foil

Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes

Uncover and sprinkle the Parmesan cheese

Return to the oven and bake until the cheese has begun to melt and brown, about 10-15 minutes


This is a great basic pesto spinach dish.  Make it your own by adding pine nuts or other vegetables you have.  I had pesto and spinach to use up so this worked perfect for me.


No Bake Energy Bites


I’m not sure how much energy they will give you but they are easy to make and fun to eat!


No Bake Energy Bites

Makes about 53 Bites


2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey


Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator



You can also add ground Almonds, Chia seeds and anything else you would like