Author: Aura@admin

This vegan keto tofu noodle soup recipe is for the instant pot, but you can make it on the stove top as well. I just like the instant pot for recipes when I’m under the weather, as it lets me cook without actually having to babysit the food.

Ingredients
• 1 tbsp olive oil
• 1/2 block ~7oz/~200g sprouted tofu, cubed
• 2 large stalks ~130g celery, sliced
• 1 large ~75g carrot, sliced
• 2 cups ~140g shredded cabbage
• 1 7- oz 198-g package shirataki noodles
• 2 cups vegetable broth
• 1 cup water
• 1 tbsp vegetable seasoning blend
• 1 tsp fresh grated ginger
• 1 tsp crushed garlic

Garnish suggestions
• salt and pepper to taste
• scallions
• parsley
• chives
• additional grated ginger 3

Instructions
Add all ingredients to your instant pot or other pressure cooker, stir to mix around a little bit. Close the IP, making sure the vent is set closed as well, and set to pressure cook on high for 5 minutes. Let the instant pot vent naturally before carefully removing the lid. Seasoning with salt and pepper and garnish as desired.

This keto vegetable soup recipe is loaded with vegetables, comforting, filling, and super easy to make. Just chop all the vegetables, simmer for a few minutes, and enjoy a big bowl of warm homemade low carb vegetable soup.

Ingredients
• 2 tbsp olive oil
• 1 medium Onion diced
• 1 red bell pepper diced
• 1 medium carrot peeled and diced
• 1 medium zucchini chopped
• 4 cloves garlic minced
• 2 stalks celery diced
• 10 oz. cauliflower florets
• 1 cup green beans fresh or frozen
• 1 cup canned diced tomatoes
• 8 cups low sodium broth chicken or vegetable for Vegan Soup
• 1 tbsp Italian seasoning
•2 bay leaves optional
• 3 tbsp fresh parsley chopped to garnish
sea salt optional, to taste
• 1/2 tsp black pepper or more to taste
• 1/8 tsp crushed red pepper flakes optional for heat

Instructions
1. In a large pot over medium heat, add olive oil.
2. Add the onions and bell pepper. Cook for 8-10 minutes until onions are softened and translucent.
3. Add the minced garlic and cook for 30 seconds.
4. To the pot, add the cauliflower, carrots, celery, zucchini, green beans, and diced tomatoes.
5. Pour the broth, and add Italian seasoning and bay leaves.
6. Cover with a lid and simmer at medium-low heat for about 15-20 minutes or until the cauliflower and carrots are tender.
7. Once the vegetables are tender, season the soup with salt, pepper, and red pepper flakes if desired.
8. Serve the soup warm, garnished with freshly chopped parsley.

This Easy Thai Coconut Soup recipe is simply delicious! It’s creamy, bright, and bursting with flavor. I absolutely love how fresh it tastes with the ginger, roasted red bell peppers, snap peas, and other spices. You will love too! This soup is also vegan, Whole30, paleo, and keto.

Ingredients
Thai Coconut Soup
• 2 Tablespoons coconut oil
• 2 Tablespoons lemon grass
• 2 Tablespoons fresh ginger
• 3 Cloves garlic
• 1 Tablespoon Sambal Olek Chile sauce
• 4 14.5 ounce cans of unsweetened coconut milk
• 3 Teaspoons Kosher salt
• 12 Ounces mushrooms of choice, sliced
• 12 Ounces snow peas, cut in half
• 1 Large red bell pepper, small dice
• 1 Bunch Organic cilantro, roughly chopped
• 1 Bundle organic radish, thinly sliced
Carrot Top Gremolata
• 1 Bundle of carrot tops, finely chopped
• 1 Teaspoon Red Chile flakes
• 2 Cloves of Garlic, minced
• 1/2 Cup of good quality olive or avocado oil

Instructions
1. Turn on oven and set to broil Hi setting.
2. In a Dutch Oven or large heavy bottomed sauce pot, combine coconut oil, lemon grass, ginger, garlic, and Sambal Olek.
3. Cook on medium heat until the garlic begins to turn light brown and becomes very fragrant.
4. Add coconut milk to garlic ginger mixture and bring to a boil.
5. Reduce heat to simmer and cook an additional 10-12 minutes.
6. While broth is simmering, place mushrooms, snow peas, and red bell peppers onto a baking sheet.
7. Position baking sheet 5” under the oven’s broiling element (2nd rack position in most ovens).
8. Lightly char vegetables, stirring often to ensure even char.
9. Set charred vegetables aside in a small bowl until ready to serve.
10. Once stock has finished simmering, strain through a fine mesh strainer and pour coconut broth into serving bowl of choice.
11. Top with mushroom, snow pea, pepper mixture.
12. Garnish with fresh cilantro, radish, and drizzle carrot gremolata over the top.

This keto broccoli soup with jalapeño recipe is smooth, creamy and full of flavor, cooked with warm spices and a bit of jalapeño that adds just the right amount of heat. It’s the kind of comfort food soup that works year-round – light yet filling, hearty and delicious.

Ingredients
• 3 tablespoons avocado oil or olive oil
• 1 yellow onion, diced
• 1-2 jalapeños (increase to two for more heat), chopped
• 4 cloves garlic, minced (about 2 teaspoons)
• 7 cups fresh broccoli florets
• 3 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1, 14-oz. can full-fat coconut milk (with an optional 1-2 tablespoons of coconut cream set aside for serving)
• 1 large handful of spinach
• 1 tablespoon fresh parsley (optional)
• 2-3 tablespoons nutritional yeast
• Soup toppings like chopped jalapeño, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas

Instructions
1. Heat the olive oil in a large pot set over medium heat. Cook the onion and jalapenos for about 5 minutes or until the onion becomes somewhat translucent.
2. Stir in the garlic and cook another 30 seconds or until fragrant.
3. Add the broccoli florets and vegetable broth. Increase the heat to medium-high, cover, and bring the mixture to a boil. Immediately turn down the heat, stir in the spices and simmer the mixture for about 10 minutes, covered. The broccoli is done when it is tender enough to pierce with a fork.
4. Carefully transfer (preferably ladling) half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender and toss in half the spinach and the tablespoon of parsley. Secure the lid, but leave the opening in the lid propped open to vent the steam and prevent it from building up pressure (place a kitchen towel over the opening). Blend for 1-2 minutes, or until the mixture is smooth.
5. Pour the first batch of blended soup into a large bowl. Repeat with the remaining soup, blending it with the rest of the coconut milk and spinach.
6. Pour both batches of blended soup back into the pot set over medium heat. Stir in the nutritional yeast, taste and adjust, adding more for cheesy flavor. Cook an additional 5 minutes, stirring often.
7. To serve, ladle the soup into bowls. Drizzle with coconut cream or olive oil and sprinkle soup toppings of choice.

This Detox Crunch Salad is a delicious, flavorful meal when you’re craving a healthy, fresh lunch or dinner!

Ingredients
• 2 cups of seedless grapes, halved
• 3 apples, diced (Honeycrisp or Pink Lady)
• 2 cups roughly chopped greens
• 2 stalks of celery, diced
• 2 small carrots, peeled and sliced into rounds
• ½ cup pomegranate seeds
• ½ cup walnuts, roughly chopped
• ½ cup pistachios, roughly chopped
• ¼ cup dried cranberries
• ¼ cup dried raisins (or currants)
• 2 tablespoons olive oil
• 3 teaspoons fresh lemon juice
• pinch of sea salt & pepper

Instructions
1. Combine the grapes, apples, chopped greens, celery, carrots, pomegranate seeds, walnuts, pistachios, cranberries, and raisins in a large bowl. Toss to mix.
2. Whisk the olive oil, lemon juice, salt & pepper together in a small bowl.
3. Pour the dressing over the salad and toss gently to combine.

This Pad Pak Thai recipe is fresh, flavorful, and incredibly easy! This quick and easy meal takes less than 30 minutes from start to finish. It is packed with the best bold flavors and healthy ingredients.

Ingredients
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 red bell peppers, sliced
• 2 large carrots, sliced into rounds
• 3 cups broccoli
• 1 cup snow peas
• 1 onion, sliced
• 2 tbsp minced garlic
• 1 tsp fresh ginger, optional
• pinch sea salt
• pinch ground pepper
• ¼ cup green onions, chopped

Sauce
• ½ cup coconut aminos, see note
• 1 tbsp rice vinegar
• 1 tsp chili paste, optional
• ¼ tsp lemon juice, optional

Instructions
1. First, prepare vegetables. Chop peppers, carrots and onion into similar sized pieces (about 1 inch).
2. Then, add sesame oil and olive oil to a skillet over medium heat.
3.Add chopped veggies, broccoli, snow peas, garlic, ginger, sea salt and pepper to the skillet.
4. Sauté on medium for 6 to 7 minutes or until veggies have softened.
5. Then, add in sauce ingredients. Turn heat to low.
6.Simmer for 5 to 7 minutes or until sauce has slightly thickened.
7. Finally, remove from heat and serve. Garnish with chopped green onions if desired.

This Crunchy Broccoli Salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side.

Ingredients
• 4 cups broccoli florets (about 2–3 heads)
• 1cup carrot, grated
• ½ cup red onion, diced
• ¾ cup Easy Vegan Mayo (or store-bought)
• 1 tbsp apple cider vinegar
• 2/3 cup sunflower seeds
• 2/3cup dried cranberries*
• Salt and black pepper, to taste

Instructions
1. Wash and chop the broccoli, carrot, and red onion. Separate the broccoli florets from the stems. Chop the heads into small, bite-sized pieces, then peel the stems and finely dice them.
2. Add the vegan mayo and apple cider vinegar to the base of a large bowl, then mix well. Toss in the broccoli, carrots, and red onion, then mix until all pieces are evenly coated in the dressing. Fold in the sunflower seeds and dried cranberries, then add any additional salt and black pepper to taste.
3. Let sit for at least 10 minutes before serving to allow the flavors to combine. Refrigerate any leftovers in an airtight container for up to 5 days.

This Chickpea Salad recipe is a light and refreshing summer salad recipe and you can easily add in more veggies too! It’s vegan, oil-free, gluten-free, and plant-based.

Ingredients
• 1 can chickpeas drained
• 1 Persian cucumber
• 1 Roma tomato
• 1/2 red pepper
• 1/8 cup red onion
• 1 lemon juiced
• 1 tablespoon parsley
• 1/4 teaspoon kosher salt

Instructions
1. Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
2. Chop the parsley and mix with the lemon juice and salt.
3. Pour the lemon juice and parsley mixture over the salad and toss to combine.
4. Refrigerate until ready to serve.

This Dark Chocolate Coconut Ghosts recipe is just an excuse to make healthy snacks in the shape of pumpkins or ghosts or spiders.

Ingredients
• 1/2 cup oat flour
• 6 pitted medjool dates
• 1/2 cup water
• 1/4 cup non-dairy milk
• 1/4 cup cacao or cocoa powder
• 1 1/2 tsp baking powder
• Coconut Frosting
• 1/2 cup coconut milk powder
• 2 tbsp water
• 1 Tbsp powdered coconut sugar or stevia.

Instructions

1. FOR THE CUPCAKES: Preheat the oven to 350F.
2. Blend the water, milk, and dates on high until smooth.
3. In a large bowl, stir together the oat flour, baking powder, and cocoa powder.
4. Add the blended ingredients, and stir until everything is well combined.
5. Spoon into a mini muffin pan with paper liners or greased with coconut oil.
6. Bake for 13-15 minutes until the center bounces back when lightly pressed.
7. Let them cool for at least 10 minutes before removing from the pan.
8. Chill overnight.
9. FOR THE FROSTING: Whisk all the ingredients together until smooth. If it is too thick, you can add a little bit more water.
10. TO MAKE THE GHOSTS: Take 1 mini cupcake and use a bread/cake knife to cut off the domed top. Flip it over, and place it on a plate.
11. Take a second cupcake, flip it upside down, and use the cake/bread knife to shape it into a gumdrop shape that fits on top of the first cupcake.
12. Dollop the frosting on top of the ghosts and let it drip down to look adorable and ghostly. Use cacao nibs or chocolate chips for eyes.
13. As quickly as possible, place them in the freezer to harden the frosting.
14. Devour these spooky snacks, and keep the leftovers in the fridge.

Here is a recipe of low carb Raspberry Yoghurt Chia Pudding

Ingredients

• 1 cup of Unsweetened Plain Greek Yogurt
• 1/2 cup frozen raspberries
• ½ cup almond milk
• 2 tablespoons EatGoodFeelGood Chocolate
Raspberry Protein Powder
• 2 tablespoons slivered almonds
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons chia seeds

Instructions

1. Soak the chia seeds in the almond milk the night
before preparing.

2. Mix all ingredients together and leave for a
minimum of 20 minutes in the fridge before eating.

3. You can make it in bulk and leave it in the fridge for
up to 2 days if that suits you.