Tag Archives: broccoli

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup


Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper



Green Beans


Sea Salt


Tofu Crumble (Gremolata):



Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!


The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!


Broccoli-Parmesan Frittata

I cannot believe this is my first post of a fritatta–this recipe is a staple in my kitchen and what I love about it is that you can make it with any combination of vegetables that you have on hand. Serve with a side salad and you’ve got a perfectly satisfying meal!

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Parmesan Cheese

Olive Oil

Salt and Pepper

1. Heat oven to 350. Put eggs in a bowl and beat them with a whisk. Add salt and pepper. I use between 6 and 8 eggs per batch–sometimes it is all eggs, other times a combination of whites and eggs. Your call.

2. Sautee onion in a pan with olive oil, add garlic, salt and pepper. It is important to season (with salt and pepper) both the eggs and the sauteed vegetables otherwise it ends up being bland and that’s blah!

3. Add broccoli and cook for up to 5 minutes. DO NOT over cook the broccoli (it should still be bright green) because it’ll cook again in the oven.

4. Take the broccoli pan off of the heat and add grated parmesan to the mixture. Allow sauteed vegetables to slightly cool before adding to the bowl of eggs.

5. Mix veggies and eggs together until even combined. Oil (spray with PAM) a pie pan (a glass 9″ pan is my preference) then pour in egg/veggie mixture. Gently jiggle the pan to even out the mixture.

6. Put dish in 350 oven and cook for 25-30 minutes. (Start with 25 and check the status…) Once it looks cooked (no jiggly egg in the middle–ewww) remove from the oven and allow to cool on a rack.

This is delicious warm and room temperature. I love it for potlucks, brunch, and to take to work for breakfast! You can substitute the step of sauteeing broccoli for any other combination of vegetables: asparagus, red peppers, artichoke hearts, zucchini…get creative!

Secret note: if you want to add arugula/spinach (genius idea!) but do NOT cook those greens. Simply add them to the mixture of eggs and the already cooked vegetables and let the oven cook the those greens–otherwise they’ll be mushy and mushy is blahhh. 😉


Everything Green Pasta Salad


green pasta

A spinach ‘pesto’ makes this pasta salad healthy with lots of iron and calcium! 


1 box of Pasta

6-7 big handfuls Spinach

1 can Canellini Beans

1 can Chickpeas

1 tsp Garlic powder

1 Lemon, zest and juice

2 T roasted sesame seeds

1/4 c Tahini

1 1/2 c Water

Basil, Fresh

Herbs, any combination you like. I used rosemary, oregano, basil, parsley.

Salt and Pepper

Olive Oil

1 head Broccoli

1. Cook pasta.

2. In food processor add: beans, lemon, tahini, sesame seeds, salt and pepper, spinach, fresh basil, and water.

3. Steam broccoli.

4. Add spinach ‘pesto’ blend to the pasta so everything is evenly coated.

5. Mix in steamed broccoli.

This recipe came about by me adding too much water to a hummus that I was making. I decided to use it with pasta and I LOVE how this accident turned delicious!

Broccoli-Asparagus-Sundried Tomato Pasta Salad


Another ‘work perfect’ pasta salad!


Pasta, 1 box



Sundried Tomato




Olive Oil

Salt and Pepper

1. Cook pasta in salted water.

2. Sautee onions, garlic, then add sundried tomato and rosemary.

3. Add chopped broccoli and asparagus and sautee until the veggies are cooked.

4. Add veggie sautee to cooked pasta.

Make this on a Sunday and have an easy lunch for the week! It stays good for about a week.