Speedy Vegan Cream of Broccoli Soup

I’ve had a sore throat lately and just didn’t feel like the awesome meatballs I slaved over. With limited ingredients, I looked around to find what I could to make a decent soup. Here’s what happened and it was good! What I made was a small batch 2-3 servings but it could easily be modified to make more.



1/4 onion chopped

1tbs olive oil

2 cloves of garlic

1.5-cup vegetable broth, chicken broth (non vegan) or water

1 large head of broccoli

1/3 cup canned coconut milk

1/4 tsp salt


Add the evoo to a small sauce pan and saute onion for 4-5 minutes until soft on medium heat. Once onion is soft, add the garlic (can be whole cloves) broth and broccoli and salt. Cook until broccoli is soft. Add coconut milk. Blend with immersion blender until smooth. Top with pepper and scallions. Yum!



Egg Free, Dairy Free Caesar Dressing

If you are like me, you appreciate a delicious homemade creamy dressing every once in a while. My dad used to make homemade caesar dressing that is totally different from what you get in a bottle. It was so good I would practically drink it. After doing Whole 30 I have become a little more conscious of ingredients I use. Also, when I was pregnant I would crave this dressing but would be scared away by the raw egg.

I whipped up this eggless, dairyless version of my dad’s drinkable dressing and I am now hooked. It only consists of lemon juice, dijon mustard, anchovies, and some good ol’ evoo.  Don’t let the anchovies scare you. I would never dare eat them, but the saltiness and flavor they add are . You can also find anchovy paste in the store which will last much longer and not be as gross looking in your fridge. A dash of worcestershire wouldn’t hurt if you have it on hand. If you use Whole 30 approved mustard, you’ve got a new compliant dressing to add to your rotation.

Dairy Free, Egg Free Caesar Salad Dressing


Juice of half-whole lemon depending on size

1 Teaspoon dijon mustard

1 Clove of garlic

3 Anchovies or a quick squirt of anchovy paste

1 cup olive oil


Add the lemon juice, mustard and anchovies to a blender or immersion blender cup. Blend ingredients for a few seconds. Slowly pour in olive oil as blending on low speed. Pour all over your favorite salad : )IMG_0954.jpg