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You're Doing It All Wrong - How to Roast Vegetables

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MEAL PREP | 9 ingredients for flexible, healthy recipes + PDF guide

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Apples-225

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10 Healthy Snack Hacks Everyone Should Know

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On Friday night, take a moment and step into any dance club, what do you see? Arms pumping, feet stomping, and hips twisting. Often, dancing makes us feel so good, that we forget how beneficial dancing is for our bodies as well. While our stress and pains of the world melt away, as does our waistline. Dancing, experts say, burns calories, boosts energy, improves circulation, and tones muscle. Dancing can actually burn as many, if not more, calories as other, more traditional exercises, like running, lifting weights, or aerobics. In addition, dancing relieves tension and stress, improves your mood and serves as an outlet for your creativity.

There and almost endless forms of dancing, and everything from ballroom to ballet to hip-hop can burn calories and fat. The whole idea of dancing is to move your body, and as long as you are moving your health is reaping the benefits. Dancing has long been recommended as an avenue to fitness, not now it is more convenient than ever; many local YMCAs, health clubs and even neighborhood gyms offer classes in different dance techniques. Dancing also is convenient, you won't need expensive equipment or workout clothes, all you need is a willingness to have fun.
The Many Benefits of Dancing
One benefit of dancing is increased strength. When you dance you repeat movement over and over again, working the same muscle groups, this repetitive movement will strengthen these muscles. Another benefit is increased flexibility. The amount of increased flexibility will depend on the type of dancing, how most types of dance will add to flexibility. Yet another great benefit is a cardio workout, moving will increase your heart-rate and blood flow, not only aiding in cardiovascular health, but also burning fat. Lastly, dancing can create better coordination. Dance moves teach different muscle groups to work together, ones we don't always use in everyday activity, this will lead to increased coordination.
Dancing and Muscle Fitness
The muscle groups or areas of the body that dancing targets depends on the dance style. For example, Irish dancing will give you a lot of leg work, African dance will give you a lot of spine work depending on the form of dance, and in ballet you get a total body workout. All dance types work you mentally, because while your body is moving you are working to remember the choreography.
It Does Really Work!
Dancing will burn calories, boost your energy, improve your circulation, and tone your muscles, which will in turn lead to increased strength, endurance, and flexibility. However, like with any workout, you need to mix it up or your body will fall into a lull and you will decrease the amount of calories you are burning while working out. Try adding some weightlifting, another form of cardio like biking or walking, or perhaps just doing several different forms of dance.

Dancing can be a lot more fun than serious workouts and can lift your mood, releasing serotonin, which helps with weight-loss. Dancing relieves tension and stress, improves your mood and serves as an outlet for your creativity. Whether you jam to hip-hop, reggae beats or glide across the room in step with the Electric Slide, you're getting the job done. If you're moving to the music, you're practicing good health and fitness.

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Dancing for Fitness: Does it Really Work?

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On Friday night, take a moment and step into any dance club, what do you see? Arms pumping, feet stomping, and hips twisting. Often, dancing makes us feel so good, that we forget how beneficial dancing is for our bodies as well. While our stress and...

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"Cilantro lime" is a flavor profile we never get over: It's got a kick from cumin, the tang from lime juice, and fresh zing from cilantro. You can let this shrimp recipe marinate for about 20 minutes to let the flavors meld - or don't; they'll be great without sitting, too. Load them up with whatever toppings you want: avocado, tomatoes, sour cream, whatever sounds delish.

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Cilantro-Lime Shrimp Wraps Are Low-Carb Gold

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"Cilantro lime" is a flavor profile we never get over: It's got a kick from cumin, the tang from lime juice, and fresh zing from cilantro. You can let this shrimp recipe marinate for about 20 minutes to let the flavors meld - or don't; they'll be great without sitting, too.

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boil water first, 11 min, cool it

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You’ve Been Peeling Hard-Boiled Eggs Wrong

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How To Keep Your Fruits & Veggies Fresh: Our Top 7 Food Storage Tips

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Saah..ohmmm

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How to Fall Asleep FAST When You CAN’T Sleep! 10 Sleep Life Hacks!

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How to Fall Asleep FAST! 20 Life Hacks for Sleep Everyone Should Know!!

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This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until smooth + creamy.
This roasted garlic cauliflower soup is the epitome of simple + cozy fall comfort food.

Requiring little more than 15 minutes of active preparation (simple slicing/dicing, the occasional stir, and sprinkle or two of salt), it's a soup that's destined to become a Sunday favorite.

It's perfect paired alongside a sandwich or soup for dinner, but I'm most drawn to it for lunch these days with a slice or two of warm sourdough bread nestled up against a warm mugful.

To make it, you'll start by dicing up two large heads of cauliflower.

Spread the cauliflower florets out on a parchment-lined pan along with an entire head (or two) of garlic cloves.

One head of garlic yields a mild, garlic-kissed soup, whereas two heads yields a zestier, garlic-forward soup. I appreciate both variations for different reasons but tend to lean towards the garlicky side of things.

Once you've spread out the cauliflower and garlic, pop the pan in the oven and dry roast for 30+ minutes, or until the cauliflower is generously flecked with a rich golden-brown hue.

About 10 minutes before the cauliflower finishes roasting, sauté a diced onion and a small handful of fresh thyme in a bit of olive oil.

Once the onion is soft and translucent, add the roasted cauliflower and garlic to the pot along with several cups of low-sodium vegetable broth (or filtered water if you'd like to cutback on ingredients).

Bring the mixture to a rolling boil. Then, reduce the heat, cover, and simmer for about 15 minutes.

Turn off the heat, carefully remove the thyme sprigs, and use an immersion blender to purée the soup. Alternatively, you can transfer the soup to a blender and blend in batches, but I find an immersion blender offers the easiest and tidiest route here.

Then, stir in a bit of plain almond milk (see recipe notes for a few tips), nutritional yeast, a splash of apple cider vinegar, and a bit of salt + pepper. Briefly blend again, taste, and adjust seasonings if desired.

I like to finish this soup with a drizzle of high-quality cold-pressed olive oil for a touch of richness, but you do you.

Ladle the warm soup into cozy mugs or bowls, top with a few thyme sprigs if you'd like, and serve alongside plenty of hearty bread for dipping.

This vegan roasted garlic cauliflower soup will keep for up to a week in the refrigerator and can be frozen for up to one month.

Vegan Roasted Garlic Cauliflower Soup

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Vegan Roasted Garlic Cauliflower Soup - Blissful Basil

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This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until smooth + creamy.

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There's nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that's comforting and good for the soul, with enough leftovers for days.

Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever?

The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I'm not sure ha. I wasn't vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there - even back when almond milk was unheard of and not as mainstream as it is now!

Back then (about 9 years ago... eek) Panera didn't offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I've always been into nutrition.

It's taken me a while to share this recipe... mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it's not as photogenic or colorful as my Cleansing Detox Soup , (a major hit here on the blog) or as vibrant as my recipes in general.

Don't judge a book by it's cover, right?!

I figured you guys would love and appreciate this cold-weather recipe anyway because of the taste and nutrition... so I tried really hard to make it as appealing as possible, by adding colorful veggies like bell peppers and even carrots and by adding toppings. Creamy avocado? YES. Crushed tortilla chips? Yup. Extra jalapeño for the fire breathers? Sure, why not.

Don't add too many toppings though because honestly, this recipe does not need any help. It's literally perfect. You have a few options also, depending on your texture preference and how you want this soup to "look".

1. If you prefer a super smooth soup that's darker in color - blend it until smooth, after it has been cooked, using a hand immersion blender (like this one ).

2. If you prefer a semi-smooth soup that's more colorful (like my pictures show) - blend half of the soup - it's slightly creamy but still has texture and whole beans.

3. If you prefer a chunky soup that's lighter in color or if you have no preference at all - keep it as is and don't blend it at all!

Hope that helps. I like the second option as shown in the pictures, but everyone has different preferences.

I know many of you will ask if this can be made in a crock pot/slow cooker and I don't see why not? I thought about making it in the crock pot but I also think that would be a better option if you are using dry beans. I opted for canned beans and wanted this to take less than an hour. Whatever makes it easier for you! I should also mention this soup makes a large amount and you will definitely have plenty of leftovers. If you don't think you can eat it all within the week then freeze it for another cold, wintry night!

Spicy Vegan Black Bean Soup

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There's nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that's comforting and good for the soul, with enough leftovers for days. Hello, Spicy Vegan Black Bean Soup.

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How-To Make Spinach Pops (For Smoothies & Protein Shakes)

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2 cups basil
2 clove of garlic
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 cup olive oil
small amount of shallot
red flakes

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1 avocado
2 cups of coconut almond yogurt
juice of 1/2 lemon
2 cups basil
2 cloves of garlic
1 teaspoon of salt

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HEALTHY SALAD DRESSINGS ~ CREAMY AVOCADO BASIL

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Water 1 cup
4 oz Basil
Cashews 1 1/2
2 tbsp Honey
Lime/Lime- I/3 cup
1/2 onion
1 teaspoon salt
2 garlic

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1/3 cup good quality olive oil

1 cup fresh basil

pinch of salt

1 – 2 bulbs of garlic, peeled

2 T balsamic vinegar

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Hey There Chefs!

This awesome recipe is so simple to throw together on a busy week night. Keep it in the fridge and use on salads, sandwiches, savory summer squash fritters stuffed with brie..... ooohhh yumzo! That might need to be added to my list of "to make."

I make this like pretty much every week and toss it with mixed greens, goat cheese, shredded zucchini and pulled chicken. MMM hmmmm!
Basil Balsamic Dressing
Prep Time: 45 seconds... seriously!

Cook Time: 30 seconds (to whizz with the immersion blender)

Servings - Makes a little under 1/2 cup of dressing
Ingredients

1/3 cup good quality olive oil

1 cup fresh basil

pinch of salt

1 - 2 bulbs of garlic, peeled

2 T balsamic vinegar

Instructions
Place everything in immersion blender and blend until smooth.
**If you don't have an immersion blender**
Finely chiffonade the basil (aka cut it really small) and mince the garlic.

Combine basil, salt, garlic and balsamic in a bowl. Use a beater or an electric whisk and very very slowly add in the oil. This will immerse the oil and create a creamier dressing that should not separate.

If you don't want to do that, toss everything in a mason jar and shake it like crazy. You will need to shake the dressing before each use.

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Hey There Chefs! This awesome recipe is so simple to throw together on a busy week night. Keep it in the fridge and use on salads, sandwiches, savory summer squash fritters stuffed with brie..... ooohhh yumzo! That might need to be added to my list of "to make."

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Orange Basil Salad with Honey Balsamic Vinaigrette