okay, it’s time for one of my favorite soup recipes ever. i can’t believe it has taken me this long to post this recipe. another one of my soups i used to eat at the co-op in manhattan. i’d pull up a bar stool after a long day and order a cup of hot and spicy carrot ginger soup. i made this on the snow days we had last week and it truly warmed us. enjoy!

carrot ginger soup

4 1/2 cups vegetable broth
2 small yellow onions
2 pounds of carrots, peeled and chopped in half
1 tablespoon fresh grated ginger
1 teaspoon crushed red pepper

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1/4 cup soy sauce
1/2 of a lime, juiced
1/3 cup turbinado sugar
3 tablespoons peanut butter
1 tablespoon sesame oil

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3 cups coconut milk
black pepper

add first set of ingredients to a large pot, and cook for 25 minutes. add the second set of ingredients to the pot  and cook for another 5-7 minutes. add all of the contents of the pot to a blender, in several small batches. this part will take many cycles to get the soup to be fully blended. (do be careful! the soup is hot, and with a glass blender the heat will transfer.) after the soup is fully blended, put it back into the pot on the stove and add the final two ingredients. enjoy!

so, i was beyond productive today. something about being snowed in the house brought out the best in me. i experimented with these pizza bites, and turned them into black bean bites. they are so flavorful, cheesy, and hey! gluten free! try these!

black bean quinoa bites

4 cups cooked quinoa
1 can black beans
2 roma tomatoes
1, 4-ounce can of green chilis
1/2 of a red onion, chopped
2 cups shredded pepperjack
1/2 of a lime, juiced
3 tablespoons chopped cilantro
2 cloves garlic, grated
2 eggs

preheat your oven to 375 degrees. cook your quinoa according to your package instructions, and then mix together all of the ingredients, and add the eggs last. using a lightly greased or non-stick mini muffin tin, tightly pack 1 heaping tablespoon into each muffin spot, filling each of them to the top. bake for 25 minutes, or until they are golden brown. serve right away with some salsa or guacamole! enjoy! these are the best!

quinoa is quickly becoming a favorite of mine. it’s so versatile and packed with protein…it really is the perfect thing. especially with my new year’s focus being on health and eating well! these little gluten free, pizza bites were super easy to mix up, and all of the ingredients could be swapped for your own favorite pizza toppings. dunked in the pizza sauce at the end, and you’ll swear you’re eating pizza. almost!

mushroom & spinach quinoa pizza bites

2 cups cooked quinoa
1 cup chopped onion
1/2 cup shredded mozzerella
1/2 cup shredded parmesan
3 garlic cloves, finely chopped or grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
2 cups of fresh spinach leaves, torn into little pieces
1/2 cup finely chopped baby bella mushrooms (or your favorite kind)
2 eggs, beaten
seasoned tomato sauce for dipping

preheat your oven to 350 degrees. cook your quinoa according to your package instructions, and then mix together all of the ingredients except for the pizza sauce, and add the eggs last. using a lightly greased or non-stick mini muffin tin, tightly pack 1 heaping tablespoon into each muffin spot, filling each of them to the top. bake for 20 minutes, or until they are golden brown. serve right away with some seasoned tomato sauce. i had 32 pizza bites from this recipe, so it does make a lot! put your leftovers in the fridge and then reheat them in the toaster oven whenever you’re ready for more!