Roasted Tomato Soup

This soup is one of my favs! This soup has so much flavor, and it works perfectly in any season… Summer time, I always have so many tomatoes from the garden so this recipe is the perfect way to use them up. In the winter/spring/fall when tomatoes aren’t in season or as flavorful- roasting them brings out so much flavor and this soup does just that!

This soup recipe came from having so many tomatoes from the garden they were taking over my counter, so that is how this recipe came about! It is just so yummy and easy!!

Roasted Tomato Soup
Ingredients:
3 lbs of tomatoes (chop into like sized cubes- you want everything to be the same size to cook evenly.)
Olive oil
1 cup unsweetened almond milk (any milk you have will do!)
1 cup water (could use broth too)
1 onion, sliced
12 fresh garlic cloves
1/2 tsp red pepper flakes (if like heat)
Salt & pepper to taste
Handful of fresh basil leaves

Directions:
1. Preheat oven to 400.
2. On a cookie sheet, cover with foil. Put your diced tomatoes on the sheet pan. Drizzle lightly with olive oil, salt & pepper!

3. Put into the oven for 45 minutes. After you place the sheet in the oven, grab another sheet tray and cover with foil. Lay the sliced onions down & cloves of garlic. Drizzle with olive oil, salt and pepper. Bake for 25 minutes.

(Every oven is different so keep an eye on everything!)

4. Pull your pans out of the oven and allow to cool a little bit. (Warning: the onions are addicting. Make extra!)

5. Put the tomatoes, onions, garlic, almond milk & water into blender. Blend until smooth.

6. Add in your red pepper flakes, salt, pepper & fresh basil. Blend for a little to get the basil finely chopped and well combined.

That’s it! It will look like this!

You can serve up some bowls or pre-portion for quick meals for the week! I got 4 servings out of this recipe!

Only 3 are pictured because I had to have a bowl. I was smelling it and drooling, so that was my lunch!

I hope you get to make this soup. It is so flavorful and a great way to use tomatoes! Not to mention, healthy! You know the ingredients in the soup- clean ingredients & simple! The hardest part is smelling the garlic and onions and trying to control yourself. Hah!

Enjoy! Thanks for reading!

Greek Inspired Chicken Salad

THIS CHICKEN SALAD IS MY DREAM CHICKEN SALAD. Seriously, IT IS SO GOOD.
This chicken salad has so much flavor going on. I really like it traditionally on bread or in a lettuce cup or even on some sliced cucumbers or over a green salad. mmmmm!

I have been enjoying this for the last couple weeks now and the beautiful thing is you can meal prep this so you can make it on Sunday and then have it all week to eat! 🙂

This chicken salad has a lot of greek/Mediterranean flavors which I think pairs nicely with greek yogurt. There is no mayo in this chicken salad- woohoo! (Nothin against mayo, just adds up on empty calories)

Lets get to making this, its super easy! Hey, You could make this all chickpeas too, for my vegetarian friends! You could also omit the chickpeas if they aren’t your thing.

Start by mashing your chickpeas in a bowl. You don’t have to do this step, it just creates a nice texture for the chicken salad. You could also leave the chickpeas whole, I have done both ways. 😉

Then in a large bowl, you can just start by adding in the ingredients. Chickpeas, shredded chicken & yogurt. I buy canned artichokes, drain and rinse them and measure out 1 cup, just dice them and toss them into the bowl.

Drop in the rest of the ingredients. Stir everything together until well combined and I like to add in the basil last so that way I am not bruising it by stirring it so much.

Put that beautiful & flavorful chicken salad in a bowl and enjoy it, girl! 😉
Quick, Easy & Delicious Lunch or Dinner or Snack! 💜

You can put this chicken salad on anything- bread, lettuce, wrap, lettuce cup, crackers or ya know, dig in with a fork!

Greek Inspired Chicken Salad Recipe

Ingredients:
2 cups shredded chicken (see my notes at the bottom)
1 cup chickpeas, low sodium, drained & rinsed from can
1/2 cup plain nonfat greek yogurt
1/2 cup fresh basil, diced
2 garlic cloves, finely minced
1 tbsp lemon juice (1/2 to 1 lemon, depends on if lemon is juicy!)
1 cup artichoke hearts, diced ( I buy canned quartered artichokes and dice them myself)
1/2 tsp salt (salt to taste)
black pepper, to taste
1/2 cup sundried tomatoes, finely diced
1/4 cup pimentos (or roasted peppers- I found mine in a jar in the store)
2 tbsp walnuts, crushed
1/4 cup red onion, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes (omit if you don’t like heat)
1/4 tsp minced onion (spice)

Directions:
1. In a small bowl, mash your chickpeas. You don’t have to do this step but it adds some texture to the chicken salad. You can leave the chickpeas whole too.
2. In a large bowl, add in all your ingredients and stir well until everything is mixture and combined.
3. I like to enjoy this chicken salad over lettuce, on a lettuce cup, in a wrap or on some whole wheat bread! YUM!

Enjoy & if you get a chance to make this, let me know how you like it!
I am going to be making it for the week this week and I am going to add some kalamata olives to it and try it out!

Thank you for reading, sharing & supporting
Hugs,