Recipe of the Month


Vegan Tomato Soup

All natural, no cream, dairy or milk alternative! One of my absolute FAVORITES!

Filled with flavor and warmth this is the perfect treat as our temperatures begin to drop! This is a super healthy soup that will help increase your fruit and veggie intake!

Just a couple of notes.
  • Be sure not to burn your veggies when roasting. You may need to lower the oven temperature to 400 degrees or less. 
  • Feel free to use water instead of vegetable stock. I just use water!
  • Watch the salt! Use as little salt as possible! Too much sodium = high blood pressure!!


Clam Chowder 

With fresh clams, no salt, no cream, no milk, no butter, no flour or corn starch!

I just whipped this up this afternoon and it was surprisingly flavorful. The fresh clams, vinegar, garlic and onion made a big difference in this recipe. I made clam chowder in a similar manner a few weeks ago, however I had omitted onion and I used canned clams. What a difference?! I hope you enjoy!

Just like grandma's recipesm the measurements aren't exact!!

40 Whole Fresh Clams (I actually used 18 which is a little more than most recipes call for, however, I didn't think there were enough clams)
2 Stalks of Celery
1/2 Yellow Onion
1-2 Whole Carrots
Apx. 2 Cups of Almond Milk (Silk Unsweetened Pure Almond 30 Calories)
5 Small Red Potatoes
1/2 Cup of Canned Coconut Milk
5 Cloves of Garlic
1 Cup of Red Wine Vinegar
Coconut Oil

1. Boil potatoes with skin until tender. 
2. Thoroughly rinse clams. Place clams in a large bowl of water. All of the clams must be submerged in the water. Let the clams sit for 20 minutes. This will allow the sand and dirt to seep out. Throw out the water and make sure the clams are free of any grit.
3. Finely chop onion, celery, carrots. 
4. Mince garlic with a garlic press. Grease pan with coconut oil and saute garlic. Be careful not to burn the garlic. If you do, throw it out and start over.
5. Place the clams in the pan. Make sure there is enough space so none of the clams are stacked and are directly on the bottom of the pan. You may have to do this in two batches. Turn off heat and set pan of clams and juice aside. 
6. Pour in vinegar and cover the pan. Let the clams steam for about 8 minutes on low heat till the shells open.  Do not overcook. When the shells open they are done. Overcooking can harden the clams.
7. In a large pot saute half of the onions, carrots and celery with coconut oil. Cook till tender. Pour in almond milk and coconut milk. Stir.
8. Cut up potatoes and add to chowder.Stir while smashing some of the potatoes. The smashing will help thicken up the chowder
9. Add remaining carrots, onion and celery. Stir. Let the chowder simmer.
10. Scoop clams out of shell. Cut out green sacks (the poop!). Chop the clams up. 
11. Add rosemary, black pepper and thyme.
12. Add clams and juice to chowder.
13. Turn off heat. Add in clams. Stir and serve!


Peanut Chicken Salad

On the whim I whipped this up for lunch today. It came out soooo good. Inspired by Indian and Thai Chicken recipes, I used the left over coconut milk and chopped up celery, carrot, and onion that I had from the Clam Chowder I made yesterday. Added a few other ingredients and I had a tasty, healthy lunch in 10 minutes!

Again another grandma like recipe, no exact measurements!

2-3 Servings

8oz of Boneless, Skinless Chicken Breast
2 Tablespoons of Natural Chunky Peanut Butter (Ingredients: Salt and Peanuts ONLY)
2 Tablespoons of Coconut Milk
1/4 Squeezed Lime
2 Tablespoons of Cold Water
1/2 Cup of Diced Celery, Carrots and Yellow Onion
1/2 Tablespoon of Jalapeno Pepper
2 Cloves of Minced Garlic
1 Teaspoon of Ginger
Mixed Green Salad
Garlic & Parsley Dry Seasoning
Black Pepper
Red Pepper

1. In bowl mix together Peanut butter, Water, Coconut Milk, Lime Juice, Garlic, Lime Juice, and Jalapeno. Set aside.
2. Saute diced Celery, Carrots and Yellow Onion in a non-stick pan on low heat. Do not use oil or  butter. Let the veggies continue to cook while you complete the next two steps.
3. Rinse chicken breast with cold water. Cut up chicken into 1-inch pieces. 
4. Season chicken with black pepper, dry garlic and parsley seasoning, paprika and red pepper.
5. Add chicken to the pan of veggies and stir till chicken is completely cooked.
6. Drizzle the peanut sauce over the chicken and veggies. Cook just enough to warm up the peanut sauce. 
7. Serve over a bed of Mixed Green Salad.

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