Recipe: Rich, Healthy Asparagus Soup

I just discovered how easy and quick this delicious, decadent soup is if you find yourself with a large amount of asparagus. (I always buy the 2 lb bag of asparagus at Sam’s Club.) And it is SO healthy. I just love it!

Here’s a recipe video if you like the full, visual explanation:


-2 lbs fresh asparagus
-3 tablespoons extra virgin olive oil
-2 garlic cloves, minced
-3 cups reduced-sodium
-1 can (13.5 oz) reduced-fat coconut milk
-1 teaspoon salt, or more to taste
-1/4 teaspoon white pepper, or black pepper


1.  Break off or cut the thick, woody ends of the asparagus. Then, cut asparagus spears into thirds.

2. Heat olive oil on medium-high heat. Once shimmery/ hot, add the asparagus and cook for 3-4 minutes, stirring occasionally.

3. Add the garlic and cook another minute, stirring occasionally.

4. Add the broth, enough to just cover all of the asparagus. Once it is starting to boil, lower the head to medium-low and cover. Let cook for 10 minutes, or until asparagus is very tender.

5. Either add to a blender or use a hand-held emulsifier and blend until pureed.

6. Add back to the stove and add the coconut milk. Cook for another 5 minutes, or longer if you want it thicker, on medium heat, stirring occasionally.

7. Season with pepper and any extra salt you may need. Then, it is ready to serve!

You may top it off with seared asparagus or seared mushrooms, or anything else you fancy. Though,  it doesn’t need a thing!


Healthy and DELICIOUS recipe: Flourless/G.F. chocolate chip peanut butter cookies

Due to Crohn’s-y issues, I have been trying different things in my diet. Lately, I have been eating more gluten free foods. So far, this seems to help. So, if you know me, you know I am obsessed with trying and experimenting with as many recipes as I can that fit under this g.f. umbrella, so I can have plenty of options.

To be honest, most of the recipes I have tried have fallen flat. Most of these contained coconut flour or coconut sugar…not a fan. So far, there are about three recipes that I have played with that I LOVE and I want to share. I am starting with my favorite. You gotta learn to trust me, right?

This recipe is a tweaked version of many similar recipes I found online. The idea of having a cookie with only peanut butter, sugar, egg, baking powder, and chocolate chips sounded pretty pointless. But one night I was desperate for something sweet, so I gave it a go.
FINALLY. A completely flourless, low-carb, friggin’ delicious dessert!

Since then, I have perfected the recipe for how I like it. I have made it for about 10 people so far, and they are hit for all. They really do NOT taste like they are missing flour or butter or any of those goodies. They are moist and delicous, and beautiful! These are definitely some of the prettiest cookies I have ever made, and the most delicious. Want the recipe yet? Here you go.


*Disclaimer: This makes a LOT of cookies. Feel free to cook only half
of these for a smaller amount. But I can’t make enough of them, so
when I make them, I make them last at least a couple days.

-2 cups creamy peanut butter (I also have used crunchy if you want a
little peanut texture. I have also tried almond butter…that was a
nope. However, half peanut butter and half almond butter
worked beautifully. So, use whatever you have and it will
probably work.)
-1 cup sugar
-2 eggs, beaten
-2.5 teaspoons baking powder
-2 cups semi-sweet chocolate chips
– sea salt to top

-Preheat oven to 350 degrees.
-Mix peanut butter with sugar and baking powder.
-Add eggs and stir until well incorporated.
-Fold in chocolate chips
-Spray a baking dish
-Create small (I like quarter-sized) balled and press them slightly
flat. These won’t spread much, so a couple inches between them all
is plenty of spacing.)
-Bake for 12-13 minutes. Let cool completely. Eat them all at once.

Here is the video recipe: