Easy Vegetarian Thai Coconut Soup (Tom Kha)

Easy Vegetarian Thai Coconut Soup (Tom Kha)

I’ll be honest, up until a few years ago, I had never before tried Tom Kha (Thai Coconut Soup) in my life.

I’d never even heard of it!

At that point, the extent of my Asian cuisine experiences had been sushi, Chinese food, pad thai, and Mongolian beef at PF Changs (lol). Maybe kimchi and Korean BBQ?

Yeah.

SO…a few years ago, I went to dinner with friends to a nearby Thai place. My friend ordered Tom Kha and not knowing what it was, I tried it.

OMG. IT WAS DELICIOUS.

A little sour, yet spicy. Creamy because of the coconut milk. Flavorful from all the spices and veggies. YUM.

I had wanted to remake this Thai Coconut Soup ever since that day but I never got around to it.

Until today!

An easy, dairy-free, lightened up version of thai coconut soup made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

How good does that look!?

Traditionally, Tom Kha aka Thai Coconut Soup is made with lots of spices, lemongrass, galangal root, Thai fish sauce, and Thai chili paste.

But here’s the thing…

I wanted to keep things simple for you.

My idea was to create a version of Thai Coconut Soup that you can make on a whim on a random weeknight.

A deliciously easy version made with common ingredients found in your pantry or local grocery store.​​​​​ Like for example, lemon zest in place of lemongrass and cayenne pepper in place of the chili paste.

Feel free to buy a rotisserie chicken, shred it up and add it in, if you’d like.

Honestly, this vegetarian version is delicious as it. It’s the perfect veggie-packed soup after an indulgent weekend or when you want an easy weeknight dinner.

Read More

Healthy Double Chocolate Banana Muffins

Healthy Double Chocolate Banana Muffins

What if I told you that you can totally have chocolate for breakfast?

I KNOW RIGHT. #goalsAF

But seriously, if you can have chocolate for breakfast AND it’s healthy for you?

Sign me UP.

Well, I present to you… healthy double chocolate banana muffins!

I don’t know about you but I’m always on the hunt for easy breakfast ideas.

These muffins are the best way to use up those ripe bananas you have on the counter.

Well, you can also use those ripe bananas to make these chocolate chip banana muffins OR the best chocolate chip banana bread in the world but I digress.

Soft, rich, guilt-free, refined sugar-free, homemade double chocolate banana muffins. Perfect for breakfast and ready in just 30 minutes!

These healthy double chocolate banana muffins are so soft and rich. You’ll want to have more than one!

I usually enjoy one with a tall glass of cold milk. Mmmm.

The best part is that they are super easy to make and are made with wholesome ingredients so you can enjoy them guilt-free. Not to mention, they are the perfect size too!

I always hated those HUGE chocolate muffins from hospital coffee shops or when you’re on a road trip and you stop at one of those rest stops.

I could never finish those giant things!

Plus they were often way too sweet, even for me. And I love sweet stuff. They also tasted artificial af.

For these muffins, I used honey instead of sugar so they are refined-sugar free plus the Greek yogurt gives them that extra boost of protein (and their soft, moist consistency).

These double chocolate banana muffins are ready in just 30 minutes and can even be stored in the freezer for up to 3 months!

What else could you want!?

Soft, rich, guilt-free, refined sugar-free, homemade double chocolate banana muffins. Perfect for breakfast and ready in just 30 minutes!

Read More

Quick + Easy 30-Minute Chicken Tortilla Soup

Quick + Easy 30-Minute Chicken Tortilla Soup

Whenever it’s chilly in Miami (rare), I love making soup!

Cold weather = warm, cozy comfort foods. And by cold, I mean anything below 70 degrees.

We are Miamians, we can’t handle cold weather.

As a matter of fact, it was 45 degrees this week and we all flipped our sh!t.

Took out boots and scarves. I mean it was a big deal. The rest of the world has a high of 0 and we’re crying over here with 40 degree weather.

I apologize on behalf of our heat-loving city.

BUT with all that said, we all still love soup!

And honestly we enjoy it more when it’s chilly outside. Let’s face it, ain’t no one trying to enjoy soup when it’s 90 degrees.

Well, maybe…because you know, we can’t help it.

ANYWAYS………

This deliciously spicy, flavorful, and simple chicken tortilla soup is made with diced tomatoes, shredded chicken breast, black beans, corn, spices, avocado, green onions, tortilla strips, and cheese!

Literally all my favorite things thrown into one pot. YES.

Because who likes doing dishes, ya know? One-pot meals are my jam! Did you see my one-pot vegetarian paella? It’s DELISH.

There are tons of chicken tortilla soup recipes out there but this one is mine. This is why I love it:

  • It’s a great way to use up leftover chicken or a another way to use store-bought rotisserie chicken. This is another way to use rotisserie chicken.
  • It’s great for meal prep (hello soup all week!) or a quick weeknight meal.
  • It also has the best toppings ever. Don’t you just love toppings!?

Like when you’re having ice cream and add a bunch of crunchy things on top.

At least, that’s what I do. Who likes plain ice cream? Not I!

I topped the soup with sliced jalapeño, avocado, green onions, shredded cheese, and tortilla strips. You can also make your own tortilla strips by cutting a tortilla into thin slices and frying it up.

Either way, it gives a delicious crunch to a hearty, chunky soup.

Oh and by the way, I made the soup with fire roasted tomatoes because I love the spice but you can totally use regular diced tomatoes if you’re not into that kinda stuff.

A deliciously spicy, flavorful, and simple chicken tortilla soup made with fire roasted tomatoes, shredded chicken breast, black beans, corn, spices, avocado, and cheese!

Read More

One-Pan Quick + Easy Vegetarian Paella

One-Pan Quick + Easy Vegetarian Paella

A few weeks ago, I ran a poll on Instagram Stories (do you follow me?) asking if you guys wanted to see more easy weeknight meals. You all gave me a resounding YES!

So here we go!

I don’t remember the first time I tried paella. Pretty sure, it was somewhere in Miami. I do however remember how amazing it tasted! I also had tons of it when I went to Barcelona a few years ago.

Today, I wanted to bring you a veggie version which is not only a DELICIOUS way to detox after a crazy weekend or if you’re trying to eat more veggies, it’s also a super quick + easy weeknight meal!

This vegetarian paella is a healthy twist to the classic paella recipe which usually has chicken and seafood.

Plus you can make it all in one pan!

Less dishes is always a win for me. Am I right!?

For this recipe, you can use leftover veggies however I used bright red peppers, peas, green onions, mushrooms, and garbanzo beans which makes this dish vibrant and full of flavor.

I also used cooked brown rice because it comes together WAY easier and faster!

You can make this recipe with uncooked rice but you will need more veggie stock and it will take longer.

This recipe takes 25 minutes from start to finish. Win/win!

A quick and easy vegetarian paella made with brown rice, garbanzo beans, mushrooms, red peppers, and peas. Perfect weeknight meal!

Look how good this dish looks!

YUMMM.

A while ago, I created a healthy version of classic paella using chicken breast and shrimp which you can find here. This recipe is an adaptation of that healthy chicken and shrimp paella recipe.

I usually make it on Sunday night and use it as meal prep because why not enjoy amazing Spanish flavors all week long!

A quick and easy vegetarian paella made with brown rice, garbanzo beans, mushrooms, red peppers, and peas. Perfect weeknight meal!

Even you aren’t vegetarian, I’m SO SURE you will love this hearty, flavorful paella.

Read More

Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)

Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)

I’m soooo excited about this recipe!

If you’re wanting to cook more at home or you’re trying to eat healthier, you’re in for a treat!

I’m on a mission (at least for now) to also eat healthier by lightening up a few of my FAVORITE Cuban comfort foods that I’ve loved for years. For example, I’ve already done this with arroz con pollo and now I’m doing it with congri.

Congri [kon-gree] is Cuban-style rice and beans. Another name for it is Moros y Cristianos.

Well, not really.

Supposedly congri is made with red beans while moros y cristianos is made with black beans. And that very well may be the case HOWEVER my mom always called it congri so congri it is.

Essentially you cook the black beans first with green peppers, onions, and garlic, then you add in the white rice and cook it all with dry cooking wine, spices, and sometimes BACON. Yes, you heard that correctly. Bacon!

For obvious reasons it’s always been my favorite rice ever. Duh, right?

But now ladies and gentlemen, I present to you a healthier option…this is Cauliflower Congri!

The same great flavors of Cuban-style black beans and rice made with riced cauliflower!

Cumin, oregano, onions, garlic, green peppers, black beans, I mean does it get any better than that?

The best part about this dish is that you won’t even realize the “rice” is actually a vegetable. You cannot taste the cauliflower AT ALL. Might even be a great idea when you want your kids to eat more veggies!

Serve with chicken or salmon, or enjoy it by itself. It’s a quick + easy meal to make and I KNOW you will add it to your weekly dinner rotation ASAP.

A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans.

Read More

Super Moist Chocolate Chip Banana Bread

Super Moist Chocolate Chip Banana Bread

WAIT! Don’t do it! Don’t throw those ripe bananas away!

You know when you buy bananas at the grocery store that you fully intend on eating but somehow you don’t.

You buy 5, one for each weekday. And hey, sometimes you actually do eat all 5 that week!

Sometimes however, Friday arrives and there they are, all the bananas, sitting on your counter.

Maybe not all, probably 4 out of the 5. We’ll give you SOME credit.

You had one on Monday. Great job!

I cannot count the number of times this has happened to me in the past.

I love bananas but I either forget to grab one on my way out the door, decide to eat something else that day, or [insert silly reason here].

Your initial thought is “Ugh, I gotta throw these away. AGAIN.”

BUT I have news for you!

You totally DO NOT have to throw ripe bananas away! Why?

Because the secret to making deliciously moist, sweet and flavorful chocolate chip banana bread is to use very ripe, almost-ready-to-trash bananas.

Trust me.

Super moist and deliciously sweet banana bread made with wholesome ingredients and dark chocolate chips! Perfect for breakfast or snack.Super moist and deliciously sweet banana bread made with wholesome ingredients and dark chocolate chips! Perfect for breakfast or snack.

 

If there’s one thing I’ve learned throughout the years in cooking, you CAN get creative with almost rotten food. Ha! (Obviously, not all foods)

I place bananas with skin and all in the freezer.

Yes, they get black.

Yep, they get mushy!

And well, yeah, they look pretty gross.

But guess what? The more ripe they are, the sweeter the banana bread!

I don’t know about you but I love me some sweet treats!

Plus, you add in some chocolate chips and you’ve got yourself a winner.

This is my mom’s favorite recipe except she likes to add walnuts instead. You can do that too! Actually, you can replace the chocolate chips for any nut or not include anything at all. Choose your own adventure. ;)

If you’ll excuse me, I’m off to have another slice. It’s just SO GOOD!

Mmm.

 

Super moist and deliciously sweet banana bread made with wholesome ingredients and dark chocolate chips! Perfect for breakfast or snack.

Read More