Articles on this Page
- 11/06/19--15:04: _Mushroom Gravy Reci...
- 11/14/19--05:15: _Pumpkin Cookie Doug...
- 11/20/19--12:38: _Vegan Cornbread
- 11/27/19--08:50: _Butternut Squash Soup
- 12/16/19--05:36: _Keto Chocolate Cookies
- 12/27/19--05:03: _Avocado Mayo
- 01/09/20--05:30: _Cauliflower Soup Re...
- 01/12/20--12:28: _Flourless Chocolate...
- 01/20/20--05:30: _Keto Brownies
- 01/23/20--05:00: _Cauliflower Pizza C...
- 11/06/19--15:04: Mushroom Gravy Recipe–Just 6 Ingredients!
- 1/3 cup diced onion
- 8 oz sliced mushrooms
- 2 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/2 cup vegetable broth
- 2 tbsp flour of choice, including spelt, white, rice, sorghum, or coconut
- 1/4 tsp dried thyme, optional
- 11/14/19--05:15: Pumpkin Cookie Dough Dip
- 1 1/2 cups cooked chickpeas or white beans (1 can, drained + rinsed well)
- 1/2 cup pumpkin puree or mashed sweet potato
- 1/3 cup rolled oats, or 1/4 cup flour of choice (spelt, almond, sorghum, etc.)
- 1/4 cup almond butter, or coconut butter or oil of choice
- 1/3 cup pure maple syrup, honey, or agave
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice, or additional cinnamon
- 1/4 tsp salt
- 1/8 tsp baking soda, for flavor
- optional 1/2 cup chocolate chips or sugar free chocolate chips
- 11/20/19--12:38: Vegan Cornbread
- 1 cup milk of choice
- 1 tbsp white or cider vinegar
- 3 tbsp applesauce
- 3 tbsp buttery spread, oil, almond butter, or additional applesauce for fat-free
- 1 1/3 cup corn
- 1 cup cornmeal
- 1 cup spelt, white, oat, or gf ap flour
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar or your favorite sweetener of choice
- 11/27/19--08:50: Butternut Squash Soup
- 2 cups chopped white or red onion
- 2 tbsp minced garlic
- 3 cups coconut milk, or milk of choice
- 2 tbsp Thai red curry paste
- 3 1/2 tbsp chopped fresh ginger, or 2 tsp powdered
- 1 tsp salt, and optional pepper to taste
- 2 1/2 lbs peeled butternut squash (1 medium) or sweet potato, chopped
- optional 2 carrots, peeled and chopped
- optional 1 Granny Smith apple, peeled and chopped
- 2 tbsp lime juice + 2 tsp lime zest
- sweetener of choice, such as 3 tbsp pure maple syrup
- only if not using canned coconut milk, I usually add 3-4 tbsp coconut butter, cashew butter, or oil for richness
- optional, 3-5 oz raw spinach
- coconut milk or vegetable broth as desired for a thinner soup
- 12/16/19--05:36: Keto Chocolate Cookies
- 1 cup finely ground almond flour
- 2 tbsp cocoa powder
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup mini chocolate chips or sugar free chocolate chips
- 3 tbsp powdered sugar or powdered erythritol
- 2 tbsp milk of choice
- 1 tbsp coconut oil or additional milk
- optional powdered sugar or erythritol to coat
- 12/27/19--05:03: Avocado Mayo
- 2/3 cup mashed ripe avocado
- 2 tsp white or cider vinegar
- 2 tsp lemon juice
- 3/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup water
- 2 tbsp oil, or additional water for a low-fat mayo
- 01/09/20--05:30: Cauliflower Soup Recipe
- 6 cups cauliflower florets (about 1 head)
- 2 shallots or 1/4 cup onion, chopped
- 2 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp onion powder, and optional pinch nutmeg
- 4 cups milk of choice
- 3 tbsp butter or oil – or omit for fat free
- optional 1 1/2 cups cheese shreds
- 01/12/20--12:28: Flourless Chocolate Blender Muffins
- 1 can black beans, or 1 1/2 cup cooked (for keto, try these Keto Muffins)
- 1/3 cup mashed overripe banana, applesauce, or sweet potato
- 1/3 cup quick or rolled oats, or 1/2 cup almond meal (or flour of choice, excluding coconut)
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup nut butter of choice or allergy-friendly sub
- 3-5 tbsp mini chocolate chips (not optional – omit at own risk)
- 2 tbsp regular cocoa powder
- 2 tbsp dutch cocoa powder, or additional regular
- 2 1/2 tsp pure vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 01/20/20--05:30: Keto Brownies
- 01/23/20--05:00: Cauliflower Pizza Crust
- 1/2 medium head cauliflower (4 cups small florets)
- 1 1/2 tsp baking powder OR 2 1/2 tbsp ground flax or chia
- 1/4 cup water
- 1/3 cup flour (I’ve used spelt, white, oat, almond, or sorghum)
- 1 tsp dried oregano, optional
- 1/4 tsp garlic powder
- 1/2 tsp salt
This thick mushroom gravy recipe is so easy to make… You’re going to want to put it over absolutely everything!
Easy Homemade Mushroom Gravy
A simple recipe you can make at home, with just 6 ingredients.
It’s super quick to prepare from scratch and makes a perfect addition to any holiday table.
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The recipe can be:
NO Heavy Cream
This seriously might become your new favorite gravy.
The taste and depth of flavor are so much better than canned gravy or those instant packets, it’s not even a contest.
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How Do You Serve It?
The recipe works any time you need a basic brown gravy.
While many people traditionally use mushroom gravy over turkey, chicken, pork, or steak, I like to serve it with roasted veggies or spaghetti squash.
Growing up, one of my favorite weekend dinners was whenever my mom would make us mashed potatoes, green beans, and meatloaf or burger patties covered in thick homemade gravy. So after going vegetarian in high school, I began to replicate that meal by simply replacing the hamburgers with my Veggie Burger Recipe.
The vegetarian mushroom gravy is good for baked potatoes or sweet potatoes, biscuits and gravy, or over rice, quinoa, or toast. It’s also pretty great on its own – add chickpeas or black beans for a delicious high-protein and meatless main dish that meat eaters will love too.
Healthy Mushroom Gravy Ingredients
The recipe can be made with just 6 staple ingredients: onion, mushrooms, broth, garlic, salt, and your favorite thickener of choice.
Most flours work here, including spelt, white, or whole wheat. For gluten free gravy, try sorghum or rice flour. Or for keto gravy, coconut flour is also fine to use.
As for the type of mushrooms, it’s completely up to you. I’ll often use a mix of button mushrooms, shiitakes, portobello, oyster, maitake, cremini, porcini, baby bella, or whatever looks interesting (and isn’t crazy expensive!) at the grocery store. If you want to add some chopped carrots along with the mushrooms, feel free to do that too.
The gravy can be cooked in a slow cooker or crock pot or on the stove. I haven’t tried it in an instant pot but don’t see why that wouldn’t work as well. If you try it that way, be sure to report back with results.
Also Try This Lentil Soup Recipe
Above – watch the video of how to make mushroom gravy.
P.S. This is also great for Thanksgiving dinner. Bring on the stuffing, cornbread, cranberry sauce, and mashed potatoes!
Mushroom Gravy Blog Recipe:
Adapted from this Mushroom Stroganoff Recipe
Mushroom Gravy Recipe–Just 6 Ingredients!
*If you’re a visual person like I am, be sure to watch the recipe video above, because it shows how to make the gravy.
Sauté the onion in 2 tsp oil (or sub oil spray or water) on med heat in a nonstick pan until it starts to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally, and the mushrooms will get watery. Let cook until it starts to look dry again. Whisk in broth and flour, and cook—stirring as needed—until it thickens. If you make the gravy recipe, please feel free to leave a comment or give it a star rating at the bottom of this post!
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Potluck Oreo Brownie Bars
(From the Hello Breakfast ebook)
Need an easy last-minute party dessert? This homemade pumpkin cookie dough dip takes just minutes to make, and it tastes like pumpkin pie!
A pumpkin dessert dip that’s super easy to prepare.
Bring it to your next party… and watch it quickly disappear!
Serve with graham crackers, sliced bananas, apples, gingersnaps, pancakes, or anything else you want to cover in cookie dough!
Leftover Pumpkin? Make Pumpkin Mac And Cheese!
Over the years, healthy cookie dough dip has definitely become one of my most popular recipe ideas.
There are now versions on the blog for chocolate, banana, cake batter, snickerdoodle, oatmeal, and even Sugar Free Cookie Dough Dip.
Many of you have requested a pumpkin version, so when I was invited to a Friendsgiving party this past weekend, I immediately knew what I wanted to make.
These secretly healthy cookie dough dips are the perfect party recipes, because they’re so easy to make (no oven required!) and use up pantry staple ingredients you can always keep on hand. The finished product also won’t melt or get completely smashed en route to your destination.
(Did I ever tell you about the time I had to take a three-layer wedding cake in an Uber?)
Also Try This Pumpkin Banana Bread
This pumpkin cookie dough dip is almost too good.
You might love it so much that you end up having to make a second batch to share!
It’s also really delicious spread on top of Applesauce Muffins.
Pumpkin Cookie Dough Dip
Adapted from the famous Chickpea Cookie Dough Dip
Pumpkin Cookie Dough Dip
In a good food processor, blend all ingredients except chips until completely smooth. (A blender will work if you must—and if you stop every now and then to stir so it blends evenly—but texture and taste will be better in a food processor). If too thick, add a little milk of choice as needed. Stir in the chips, and serve with graham crackers, sliced bananas, gingersnaps, pancakes, or anything else you want to cover in cookie dough! Store leftovers covered and refrigerated 2-3 days. Readers have commented to say this freezes well.
More Popular Desserts With Beans:
Or try one of these savory bean-based recipes:
Lentil Soup Recipe <–Katie Favorite
Soft, sweet, buttery, and consistently delicious every time… this is the only vegan cornbread recipe you’ll ever need.
Easy Vegan Cornbread Recipe
Say hello to your new favorite cornbread.
The recipe is super easy to make, with just a few basic ingredients you can always keep on hand.
And it’s the PERFECT healthy comfort food for serving alongside a bowl of homemade soup or chili.
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This homemade cornbread recipe can be egg free, dairy free, vegan, gluten free, sugar free, and oil free.
The recipe reminds me of the famous Jiffy cornbread mix I grew up on… just without all the preservatives and hydrogenated lard.
With a tender and moist texture and soft buttery flavor, it has all the goodness of the classic Jiffy version and yet is much healthier for you (and secretly vegan!) at the same time.
Also Try These Vegan Brownies – The Classic Recipe
What Do You Eat With Cornbread?
Cornbread is the perfect side for chili or soup – such as my favorite Lentil Soup Recipe.
It’s also delicious smothered in gravy (try this Mushroom Gravy) or served alongside roasted vegetables, sweet potato salad, vegetable stew, baked beans, mango salsa, or crumbled into milk and topped with berries or sliced banana and peanut butter for a filling and healthy breakfast.
And of course it’s a great recipe for any holiday party or big event, including Christmas, Easter, New Years Day (where cornbread is thought to represent good luck and prosperity thanks to its golden color), or Thanksgiving dinner.
I brought it to Super Bowl Sunday one year—along with these Buffalo Cauliflower Wings—and people couldn’t get enough!
What Type Of Cornmeal Is Best?
Typically, cornbread from scratch is made with either fine or medium ground cornmeal.
Course cornmeal (the kind used to make polenta) technically works here, but the texture of the finished product will be somewhat gritty.
For this recipe, feel free to use either white or yellow cornmeal. Regular cornmeal should be available at grocery stores in the same section as flour; or whole grain cornmeal is often at health food stores or Whole Foods. Either will work here.
Healthy Cornbread Ingredients
This simple cornbread is made with pantry staple ingredients, including flour, cornmeal, vinegar, salt, baking powder, and sweetener of choice.
Feel free to use fresh, frozen thawed, or canned and drained corn.
Cornbread is great topped with butter spread, peanut or almond butter, strawberry jam, or even coconut butter.
Or stir a handful of blueberries, raisins, or jalapeños into the batter just before baking. You can also use it to make stuffing or as the base for a savory southern style cornbread casserole.
While I like to use vegan butter spread, oil or even almond butter also work. Or if you need a low-fat version, you can replace the fat with an equal amount of applesauce. The resulting texture will be a bit gummy, but if you’re used to fat-free baking, that shouldn’t be a problem as long as you’re not serving the low-fat version at a party where the guests are expecting traditional cornbread.
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(Above – watch the video how to make cornbread)
This easy cornbread recipe is great for meal prep.
You can cook it in a square or round pan or cast iron skillet, or you can even turn it into corn muffins if you’d prefer. Leftovers can be loosely covered an refrigerated for 2-3 days, or you can also slice and freeze them for a rainy day!
Vegan Cornbread Recipe
Adapted from these Applesauce Muffins
*See recommendations earlier in the post if unsure what type of cornmeal and fat sources will yield best results. If turning the recipes into muffins, shorten the baking time to 17 minutes.
To make the cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8×8 pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight—very loosely covered—before tasting if possible.
More Vegan Bread Recipes
Healthy Banana Bread – OIL FREE Option
Vegan Chocolate Peanut Butter Bread
(Recipe from my breakfast ebook)
Easy butternut squash soup – creamy and comforting deliciousness in a bowl!
The Best Butternut Squash Soup Recipe
This simple homemade butternut soup is so flavorful and so easy to prepare, you’ll find yourself wanting to make it over and over again!
Each year when the weather turns cooler and the leaves begin to fall from the trees, I look forward to kicking off the autumn season with a bowl of this sweet and flavorful soup, which has become one of my favorite Fall recipes.
Leftovers also freeze well, meaning you can cook just once and get a hearty and filling meal that’s instantly ready any time you’re in need of some wholesome comfort food.
Also Try This Lentil Soup Recipe – Reader Favorite
Healthy Butternut Squash Soup
Butternut Soup Ingredients
The soup calls for 2 1/2 lb of butternut squash, which is about 1 medium squash, and you can either buy it whole or already chopped.
To save time, I usually buy the pre-chopped squash from Trader Joes. I also prefer to buy pre-chopped onion, because chopping onions makes me cry like crazy, so it’s well worth the few extra cents!
For the spices, I like to add minced garlic, fresh ginger, lime zest, and red curry paste.
Feel free to double up on the amount of ginger called for if you want a spicier soup, and you can also use powdered instead of fresh if you’d prefer.
While I sometimes include the optional apple and carrot for added depth of flavor and to pack the vegan butternut squash soup with even more Fall character, these ingredients are also fine to leave out. I especially love using coconut milk in this soup but have also had great results with lower fat milks, so free to use your favorite.
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My favorite way to eat this soup is with a toasted homemade English muffin from my Hello Breakfast ebook.
Or try it with these Applesauce Muffins!
Served with a large side salad, the soup makes a wonderful healthy weeknight meal or is also great for Christmas or Thanksgiving dinner.
The recipe is adapted from one I’ve been making for years and first posted back in December of 2013. It was originally inspired by a recipe from the Moosewood Restaurant Favorites cookbook.
The summer before my junior year of high school, I took a road trip to visit colleges along the East Coast of the US. One of the stops was Cornell University, located in the small town of Ithaca, New York.
I fell instantly in love with the rolling hills, the cascading waterfalls, the quaint shops, and with Moosewood, a popular vegetarian establishment named one of the thirteen most influential restaurants of the 20th century by Bon Appétìt magazine. I ate at Moosewood twice during the overnight trip and left the restaurant with a cookbook in each hand.
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Roasted Butternut Squash Soup
For a flavorful variation, you can also roast your butternut squash first if you’d prefer. (Have you noticed that you can have a lot of options with this recipe?!) Simply cut the squash in half, then bake as desired. I roast butternut squash the same way I cook sweet potatoes: See How To Cook Sweet Potatoes.
Once roasted, combine with the other ingredients right before the blending step.
Instant Pot Butternut Squash Soup Recipe
Optionally, first set the pressure cooker to Sauté mode, and cook onion with a little oil or spray until it begins to brown (6-7 minutes). Add garlic and cook another minute. Add all remaining ingredients except optional spinach, and set to High Pressure for 8 minutes. Use Quick Release, then blend until smooth. Stir in spinach until it wilts, and serve.
Crock Pot Or Slow Cooker Version
Optionally, sauté onion with a little oil or spray until it begins to brown (6-7 minutes). Add garlic and sauté an additional minute. Combine all ingredients except optional spinach in a crock pot, and cook either on low for 7 to 8 hours or high for 3 1/2 to 4 hours, or until butternut squash is soft. Blend until smooth. Stir in spinach until it wilts, and serve.
Above – Watch the video of how to make butternut squash soup!
Butternut Squash Soup Recipe
Also be sure to try this Veggie Burger Recipe
Butternut Squash Soup
*For a smaller amount, feel free to halve the recipe. If you’d prefer to make this soup in an instant pot or crockpot, instructions for both of those methods are written earlier in this post. My personal favorite way to make this soup is using canned coconut milk, but it’s also delicious if you use another milk of choice (such as almond) and include the optional oil or coconut butter.
Butternut Squash Soup Recipe: Sauté onion with either 1 tbsp oil or spray (or water for fat-free) until it begins to brown. Add garlic and sauté an additional minute. Combine all ingredients except the optional spinach, and bring to a boil. Continue boiling (a low boil, uncovered) until the squash is soft, about 10-15 minutes. Turn off the heat. Either transfer to a blender or use a hand blender to completely puree the soup. If using a blender, do it in two batches. If using the optional spinach, return the soup to the pot and add the spinach. Bring back to a boil and cook just until the spinach wilts. Serve either hot or cold. Leftovers freeze well.
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Deep, rich, fudgy, and completely flourless homemade keto chocolate cookies!
Keto Chocolate Cookies
Don’t be surprised if the entire batch quickly disappears.
The recipe can be vegan, gluten free, soy free, low carb, paleo, and keto friendly.
It’s been a while since I last posted a keto recipe, and I’ve received a ton of emails from you guys about it. Hopefully these delicious seven-ingredient chocolate fudge cookies can more than make up for it!
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I first made the non keto version of this recipe with regular powdered sugar and LOVED them.
Then I sent the recipe to my mom, asking if she could test them out with erythritol.
She’s not on a keto diet and is usually very skeptical of anything low-carb (She loves carbs!!), so I wasn’t sure what to expect.
But a few hours later, I received a text with a bunch of chocolate cookie photos. It said:
“Possibly my newest favorite cookie of all times.”
So there’s that.
Also Try This Keto Cheesecake – 5 Ingredients
Chocolate Cookie Ingredients
Instead of regular flour, these cookies are made with almond flour, so they’re great for someone on a low carb or gluten free diet.
If you want to make them keto, use powdered erythritol as the sweetener.
Or the recipe also works with regular powdered sugar or unrefined powdered sugar, which you can make by simply pulverizing coconut sugar or raw sugar in a blender until powdered.
So you have lots of options here… Just don’t skip the mini chocolate chips!
More Cookie Recipes:
And of course the classic Vegan Chocolate Chip Cookies – one of the most popular recipes on my blog.
Above – watch me make the keto chocolate cookies!
Keto Chocolate Cookies
Adapted from these Keto Cookies
Keto Chocolate Cookies
Preheat oven to 325 F. Stir dry ingredients very well. Add wet to form a dough. (If you’re a visual person, feel free to watch the quick video above of me making the cookies.) If too wet, refrigerate until firm enough to roll into balls with your hands or a cookie scoop. Bake on a greased or parchment-lined tray for 11 minutes. If you want flatter cookies, press down with a fork or spoon. Let cool before handling. If desired, roll in additional powdered sugar or erythritol. Note: Don’t omit or cut back on the amount of chocolate chips or the cookies will not be as fudgy and delicious!
More Keto Chocolate Recipes
(Super EASY To Make!)
Keto Muffins – 6 Ingredients
(Cheesecake only, use your favorite crust)
One taste of this healthy avocado mayo, and you might never want to go back to regular mayonnaise again!
Have You Tried Avocado Mayonnaise Yet?
What might have started out as just a crazy health food fad has suddenly gone mainstream.
I’ve recently noticed that even big brands such as Kraft and Hellman’s are now offering their own versions in regular grocery stores.
As someone who loves both avocados and mayonnaise, I’m honestly surprised it’s taken me this long to get on board.
But now that I’m hooked, there’s no looking back.
Hopefully you will love this easy and super healthy avocado mayo recipe as much as I do.
Leftover Avocado? Make This Avocado Smoothie!
Ways To Use This Avocado Mayo
I’m not going to tell you that I was eating it straight from the blender with a spoon.
And I’m definitely not going to tell you that I was licking the blender blades and recommend you do the same.
You didn’t hear that.
What I am going to tell you is that this creamy avocado mayo can be used in many of the same ways you’d use regular mayo, including spreading it on top of sandwiches, adding it to potato or pasta salads, spooning it over tacos or roasted vegetables, or using it as a dip for oven baked french fries.
It’s also fantastic spread on top of this Veggie Burger Recipe.
People often ask how I come up with my recipes.
In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise (oil, water, eggs, vinegar, salt, sugar, lemon, natural flavors) and used those same ingredients but substituted avocado for the egg and omitted the sugar.
I played around with amounts until happy with the taste and thickness, then I decided to throw in a little onion and garlic powder because I thought it still needed something, and those are my go-to spices.
Out of curiosity, I made a second version with extra water instead of the oil, and I thought both versions were completely delicious.
Then came the aforementioned part where I definitely didn’t eat it straight from the blender.
No, definitely not.
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Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.
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A super easy cauliflower soup recipe you’ll want to make over and over again, because it is so unbelievably creamy and delicious.
The Best Cauliflower Soup
This seriously might become one of your new favorite recipes.
If you’re looking for a simple cauliflower soup that’s perfect for guests or serving as a quick and healthy weeknight family meal, this is definitely the recipe to try.
The thick and cheesy cauliflower soup tastes like something you’d find at a fancy candle-lit restaurant, and yet the entire recipe can be thrown together in under 20 minutes!
Leftover Cauliflower? Try These Buffalo Cauliflower Wings
Just 6 Ingredients
This is pure healthy comfort food in a bowl.
With just 6 basic ingredients, this creamy cauliflower soup has no business being so good.
The recipe can also be vegan, keto, gluten free, Whole30, paleo, sugar free, soy free, and oil free; but it’s so rich and savory that you will forget all of that while you’re eating.
It’s like a healthier version of loaded baked potato soup!
Also Try This Cauliflower Mac And Cheese
Cauliflower Soup Ingredients
This recipe calls for just a few basic ingredients: garlic, cauliflower, shallots or onion, salt, onion power, and your favorite milk of choice.
Optional garnishes include chopped chives or scallions (green onions), roasted cauliflower florets, broccoli, mushrooms, or carrots, croutons, bacon bits (some brands are actually vegetarian), cheddar, parsley, etc.
To make a dairy free and vegan cauliflower soup, I like to use cashew or almond milk, or I’ll sometimes make it with canned coconut milk for an ultra rich version.
The coconut milk option is especially good if you throw in a little turmeric or curry powder, ginger, and pepper for an Indian cauliflower soup.
The optional butter or oil adds a rich flavor, or you can omit it for a low fat or Weight Watchers friendly soup that’s still creamy and delicious. With cauliflower as the base and no heavy cream or potato, the recipe is pretty low calorie even if you do want to add the optional fat.
Here Are 4 More Cauliflower Meal Prep Recipes
Crock Pot Recipe
Combine all ingredients except optional cheese in a slow cooker. Cover and cook 4-6 hours, until cauliflower is soft.
Stir in cheese if using. Blend with an immersion or regular blender until thick and creamy.
Instant Pot Cauliflower Soup
To make the recipe in an Instant Pot, simply combine all ingredients except the optional cheese in a 6 quart pressure cooker.
Lock the lid and pressure-cook on high for 6 minutes.
Let it natural pressure release for 15 minutes before using quick release to let the remaining pressure out.
Stir in cheese if using. Use an immersion blender or regular blender to pulverize the soup until creamy.
Above – watch the video of how to make cauliflower soup!
Great with homemade english muffins from the Hello Breakfast Cookbook
Cauliflower Soup Recipe
*There’s a video above in the post for everyone who finds it helpful to watch a recipe being made step-by-step. Instructions for crock pot and instant pot versions are also listed above.
To make the cauliflower soup, simply add all ingredients except optional cheese to a medium pot. Bring to a full boil. Once boiling, cook on medium—stirring occasionally—for 10 minutes or until cauliflower is soft. If using, stir in cheese until melted. Use a blender or immersion blender to pulverize the soup until creamy. Garnish if desired. Leftovers can be refrigerated or frozen for another day. If you try the recipe, please feel free to leave a comment or rate it below!
More Healthy Soup Recipes
And for dessert…
Flourless Chocolate Muffins. Super healthy chocolate muffins, with NO flour, NO oil, and NO refined sugar!
These chocolate blender muffins are so rich and fudgy, it’s hard to believe they could possibly be so healthy.
Make them for a healthy dessert or as part of a wholesome breakfast – and they freeze well, so the recipe is great for meal prep!
Still Craving Chocolate? Make This Vegan Chocolate Cake
The chocolate muffins were adapted from the original Flourless Blender Muffins.
As soon as I saw the popularity of the original version, of course I had to come up with a chocolate version too.
My first chocolate experiment yielded muffins that sank completely in the centers… but they were still delicious, and you’d better believe I still ate them!
After polishing off the first batch, I focused on a second experiment, which yielded perfect fudgy muffins with a rich brownie-like flavor.
Chocolate Fudge Brownie Muffins, if you will.
Also Try These Brownie Batter Bars – Better Than Regular Brownies
MORE HEALTHY MUFFIN RECIPES:
Applesauce Muffins (oil free)
BLENDER MUFFIN BAKING TIPS
The muffins are sweeter and have a fudgier texture if you let them sit overnight before eating, and the liners will peel off easily the next day.
Make sure to drain and rinse the beans well; or cooked beans can be used instead of canned if you’d prefer.
The muffins can be completely flourless, and it’s easy to make them into different flavors by throwing in a handful of shredded coconut or exchanging the chocolate chips for peanut butter chips, by adding 1/2 tsp of instant coffee or a few drops of coconut extract, by using different nut butters, or by choosing to use applesauce, mashed banana, or sweet potato.
(Here’s the best way how to cook sweet potatoes.)
Chocolate Blender Muffins
Adapted from Black Bean Brownies
Flourless Chocolate Blender Muffins
*If you’re a visual learner like I am, be sure to watch the recipe video above!
Preheat oven to 350 F and line 8-9 muffin cups. Drain beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean flavor. Blend all ingredients except chips until smooth in a blender or high-quality food processor. (If using a blender with no tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Stir in mini chips. Portion into the muffin cups – don’t overfill or they will rise and then sink in the centers. Add chips to top if desired. Bake 12 minutes. They will look underdone, which is what you want. Transfer the muffins to a container and cover overnight in the fridge. They firm up perfectly! As with the original non-chocolate version, these muffins are supposed to be super fudgy, not fluffy and floury like traditional muffins. Not everyone will love the texture, but if you like the original version, you will probably like these as well! Muffins last 3-4 days refrigerated or 2-3 weeks frozen.
MORE HEALTHY CHOCOLATE RECIPES:
Healthy Banana Bread – OIL FREE Option
The Ultimate Chocolate Peanut Butter Bread
(From the Hello Breakfast Cookbook)
The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!
Better Than Boxed Brownies
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The Best Keto Brownies – They MELT In Your Mouth!
These impossibly fudgy chocolate brownies are almost guaranteed to win you over.
It’s one of those must-try recipes, because you really need to try them at least once in your life to discover how shockingly good they are!
The simple recipe is so rich and delicious, you might never go back to boxed brownies again.
P.S. —> NO coconut flour, and less than 1 net carb per brownie.
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Almond Flour Brownie Variations
Feel free to stir a handful of chopped pecans, almonds, or walnuts into the batter.
Or throw in some shredded coconut, cacao nibs, or chocolate chips.
The brownies are perfectly sweet enough to serve on their own, but if you want keto brownies with frosting, I love this Chocolate Cream Cheese Frosting Recipe.
Easy Low Carb Brownies
To come up with this recipe, I simply adapted my keto chocolate cake into brownies.
Since I know brownies have more fat, less flour, and less leavening than cake, I changed the ingredient proportions accordingly.
The first try wasn’t perfect, but recipe experiments are seldom perfect on the first try, and I quite enjoyed eating the fall-apart-gooey flourless homemade brownie rejects.
*For a brownie in a mug, use the Keto Mug Cake Recipe
Flourless Brownie Ice Cream Sundae = top them with a scoop of Keto Ice Cream.
Keto Brownie Ingredients
Instead of regular flour, these brownies use fine almond meal or almond flour (ground-up almonds), making them both flourless and gluten free.
If you can find dutch cocoa powder, I highly recommend using it here when called for, because that’s the type of cocoa typically used in boxed brownie mixes, so it’s what will make these taste the most authentic.
Most regular grocery stores should sell it – look for the words “processed with alkali” on the ingredient list, and that’s the type to use. (Regular unsweetened cocoa powder should be used for the initial 1/4 cup in the recipe.)
The moist chocolate brownies can be made with either regular sugar (for non keto) or granulated erythritol. If making them keto, be sure to buy granulated erythritol, not powdered. Or for paleo brownies, you can also use coconut sugar.
While I haven’t tried the recipe with allulose or stevia, feel free to experiment with a granulated stevia blend if you wish, and be sure to report back for other readers if you do.
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Above – watch the video of how to make keto brownies!
Adapted from this chocolate Keto Cake.
*If you’re a visual learner, feel free to watch the keto brownie recipe video posted above!
Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don’t forget to leave a comment or rate the recipe below!
More Chocolate Keto Recipes:
Keto Muffins – 6 Ingredients
A simple and secretly healthy cauliflower pizza crust recipe that’s so surprisingly delicious, you’d never guess it could possibly be so good for you!
The Best Cauliflower Pizza Crust
Just FIVE Ingredients – Seriously!
If you somehow still haven’t tried cauliflower pizza, this simple 5-ingredient recipe is absolutely one to bookmark for later. Or better yet, make it for dinner tonight!
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Unlike many other keto pizza crust recipes, this cauliflower pizza crust recipe CAN be picked up without falling apart!
Super Easy Cauliflower Pizza
I am a girl who loves carbs.
Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet.
So I never thought I’d ever get on the cauliflower pizza crust bandwagon. Taking my beloved doughy Italian pizza crust and replacing it with a vegetable? No thank you; I wanted no part of this.
For months, I completely ignored the cauliflower-for-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made perfect low carb cauliflower rice or cauliflower breadsticks and how they were ohmygosh so good.
But as time went on and the cauliflower trend only seemed to be getting stronger, curiosity finally got the better of me… I had to know what all the hype was about.
I gave in and tried my hand at homemade cauliflower pizza.
And I fell in LOVE.
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Healthy Pizza Crust Ingredients
The recipe needs just five ingredients—no eggs, and no cheese required.
It can be low calorie, dairy free, plant based, paleo, and completely flourless. And even before you add any toppings whatsoever, the tasty cauliflower crust is packed with nutrition: 3 grams of fiber, 2.5 grams of protein, and over 50% of the RDA for Vitamin C in each slice of pizza.
That’s just for one slice…
Who ever stops at just one slice of pizza???
Can I Make Keto Cauliflower Pizza? What About Vegan?
The crust is naturally vegan and sugar free. To make it a keto crust, simply use the almond flour option listed in the recipe… and if you have leftover almond flour, you can make Keto Brownies!
I haven’t tried using coconut flour but think it should work; you’d probably just need to use less since it soaks up water like a sponge. If you experiment, be sure to report back!
Where Can I Buy Cauliflower Pizza Crust?
If you don’t want to make your own, you can find frozen cauliflower pizza crust at Target, Wal Mart, Aldi, Costco, Wegmans, Whole Foods, most grocery stores, and restaurants such as California Pizza Kitchen.
Brands include Cali’flour Foods, Caulipower, Green Giant (for vegan cauliflower pizza crust, try either their original or Tuscan options), and even Trader Joes.
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How To Make Cauliflower Pizza
Step One: Chop the cauliflower into small florets and steam until soft.
Step Two: Squeeze out as much moisture as possible from the cauliflower with a clean dish towel. Mash it with all other ingredients in a medium bowl, then form into a ball.
Step Three: Place the ball on a parchment-lined baking sheet, and pat it into a circle about 1/4-inch thick. Bake 25 minutes or until lightly browned with crispy edges.
Step Four: Remove from the oven and add toppings of choice, then bake an additional 8 minutes. Allow the cauliflower crust to cool 5 minutes, then slice and enjoy!
For Dessert, Try These Vegan Brownies
Above – Watch the video of how to make cauliflower pizza crust!
Cauliflower Pizza Crust Recipe
Shown with the Melty Vegan Mozzarella from my Hello Breakfast Cookbook
Cauliflower Pizza Crust
Line a baking sheet with parchment, and set aside. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a bowl and add the 1/4 cup water (or the flax mixture). Mash and stir well. Stir in the flour mixture. Form into a ball. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until lightly browned with crispy edges. Add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes. Slice and enjoy!
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