I recommend making these cauliflower “wings” right before you want to eat them, as they are best warm. In addition, if you’re feeding a big group you may want to double this recipe. I found this amount to be suitable for about 5 or 6 people to each have a few pieces.

What You’ll Need:
Large Cauliflower Head, chopped
2-3 Tbs. Buffalo Hot Sauce
1 tsp. Lemon Juice
2 Tbsp. Olive Oil
1 tsp. Coarse Salt

ONE: Preheat the oven to 450 ° F. Chop the cauliflower florets off the cauliflower head. Place in a large bowl and toss with about 2 Tbsp olive oil and 1 tsp coarse salt.
TWO: Place the cauliflower florets on a baking sheet, and place in the oven for 25 minutes, turning once about 10 minutes into cooking. The cauliflower will be slightly browned.
THREE: Remove from the oven, and place back into your large mixing bowl. Add the hot sauce and lemon juice, and stir to evenly coat each piece of cauliflower.
FOUR: Serve warm with a blue cheese dipping sauce, and enjoy! I’ve been meaning to try this one.

Who are you rooting for today? Since the Hawks got knocked out, I’m rooting for the Broncos!

The post Baked Buffalo Cauliflower “Wings” appeared first on Soap Queen.

Did you make a health-related New Years resolution? I made a few, including completing 8,000 steps everyday and cutting out sugar. To help me achieve these goals, I try to plan and prepare my lunches ahead of time. I’m more likely to fall off the health wagon when I’m scrambling to get lunch. These Tofu and Zesty Kale Fresh Rolls are a fantastic lunch option; they fill you up without being too heavy. They’re also super tasty and you can make them ahead of time.

You won’t find kale in traditional fresh rolls, but that’s the beauty of making them at home! You can fill your rolls with whatever ingredients you like. I chop the kale into smaller pieces and massuage a homemade dressing for extra flavor. Massaging the kale pieces helps to break them down and do away with the slightly bitter taste some people experience when eating kale. With the dressing, you don’t even need peanut sauce…although these are still super tasty when dunked in a creamy sauce. =) I also cook my tofu with a small amount of yellow curry powder to infuse the tofu with flavor.


If you’ve never made fresh rolls before, they take a little practice. Fresh roll skins are thin and hard, but once introduced to water they become soft, sticky and stretchy. They can then be filled with whatever ingredients you prefer and wrapped up like a burrito. The trick is that the skin is rather delicate, so it takes a little bit of practice to roll without tearing. I found this YouTube video to be really helpful!

For this recipe, how much of each ingredient you need will depend on how many rolls you would like to make, and how much you like a particular ingredient. Feel free to swap out or substitute any ingredient.

What You’ll Need:
Kale dressing:
1/8 cup Rice Wine Vinegar
1/2 Tbs. Sesame Oil
1 Tbs. Plum Sauce
1 tsp. Lime Juice
1-2 Tbs. Sesame Seeds

Tofu and Kale Fresh Spring Rolls:
Fresh Roll Skins
Tofu (cut into slices)
Yellow Curry Powder, Sesame Oil + Rice Wine Vinegar (optional)
Fresh Kale (chopped into small pieces)
Cucumbers (cut into thin slices)
Carrots (cut into thin slices)
Green Onion (chopped)
Cilantro, chopped
Thai Basil

PREPARE THE TOFU: If you prefer plain, uncooked tofu, you can skip this step. Personally, I like to fry mine in a pan with a little bit of oil and seasoning for a firmer texture. Cut the tofu into slices and heat a non-stick skillet to medium heat. Place about a tablespoon of oil (I like to use sesame oil) into the pan, and place the tofu in the pan. Season with a splash of rice wine vinegar and sprinkle with yellow curry powder. Cook until golden brown on both sides. Remove from heat and allow the tofu pieces to cool on a paper towel. Set aside.

PREPARE VEGETABLES: Gather all the ingredients that you’d like to use in your rolls. You want to have each ingredient ready to go before you start filling. Wash the kale and remove the leaves from the stem. Roughly chop the kale into small pieces. Mix the dressing ingredients together in a small bowl and pour on the kale. Toss the kale with the dressing and set aside. Slice the cucumbers and carrots into long strips.

ONE: Once everything is prepped and ready, fill a pie pan or other large container with warm water. I find that pie pans are the perfect size for this step. Fully submerge a spring roll skin into the water and shake off any excess. Lay the skin on a non stick surface (marble and plastic cutting boards work well) and begin to fill the skin with fillings. As the skin sits, it will continue to absorb water and soften. Concentrate the filling in the lower half of the skin, and do not overfill.

TWO: Continue to fill the skin with carrots, cucumber, tofu, cilantro, green onion, basil and any other filling ingredient you prefer. Very carefully, begin to tightly roll the bottom half of the skin away from you, and tuck the outside sides inward to seal. Use your hands to tuck in the fillings as you roll. Roll until it is completely sealed. This step takes a little bit of practice! Your first few rolls may be a little sad, but you’ll get the hang of it.

THREE: Continue the process of filling and rolling until all your ingredients are used up. Enjoy! I recommend eating fresh rolls within 24 hours of wrapping. I also highly recommend dunking them into peanut sauce, but because the kale has a dressing you may not need it. =)

What’s your favorite healthy lunch meal?

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Tofu & Zesty Kale Fresh Rolls

Author Soap Queen

Ingredients

Kale dressing:

• 1/8 cup Rice Wine Vinegar
• 1/2 Tbs. Sesame Oil
• 1 Tbs. Plum Sauce
• 1 tsp. Lime Juice
• 1-2 Tbs. Sesame Seeds

Tofu and Kale Fresh Spring Rolls:

• Fresh Roll Skins
• Tofu cut into slices
• Yellow Curry Powder Sesame Oil + Rice Wine Vinegar (optional)
• Fresh Kale chopped into small pieces
• Cucumbers cut into thin slices
• Carrots cut into thin slices
• Green Onion chopped
• Cilantro chopped
• Thai Basil

Instructions

• PREPARE THE TOFU: If you prefer plain, uncooked tofu, you can skip this step. Personally, I like to fry mine in a pan with a little bit of oil and seasoning for a firmer texture. Cut the tofu into slices and heat a non-stick skillet to medium heat. Place about a tablespoon of oil (I like to use sesame oil) into the pan, and place the tofu in the pan. Season with a splash of rice wine vinegar and sprinkle with yellow curry powder. Cook until golden brown on both sides. Remove from heat and allow the tofu pieces to cool on a paper towel. Set aside.
• PREPARE VEGETABLES: GGather all the ingredients that you’d like to use in your rolls. You want to have each ingredient ready to go before you start filling. Wash the kale and remove the leaves from the stem. Roughly chop the kale into small pieces. Mix the dressing ingredients together in a small bowl and pour on the kale. Toss the kale with the dressing and set aside. Slice the cucumbers and carrots into long strips.
• Once everything is prepped and ready, fill a pie pan or other large container with warm water. I find that pie pans are the perfect size for this step. Fully submerge a spring roll skin into the water and shake off any excess. Lay the skin on a non stick surface (marble and plastic cutting boards work well) and begin to fill the skin with fillings. As the skin sits, it will continue to absorb water and soften. Concentrate the filling in the lower half of the skin, and do not overfill.
• Continue to fill the skin with carrots, cucumber, tofu, cilantro, green onion, basil and any other filling ingredient you prefer. Very carefully, begin to tightly roll the bottom half of the skin away from you, and tuck the outside sides inward to seal. Use your hands to tuck in the fillings as you roll. Roll until it is completely sealed. This step takes a little bit of practice! Your first few rolls may be a little sad, but you’ll get the hang of it.
• Continue the process of filling and rolling until all your ingredients are used up. Enjoy! I recommend eating fresh rolls within 24 hours of wrapping. I also highly recommend dunking them into peanut sauce, but because the kale has a dressing you may not need it. =)

The post Tofu & Zesty Kale Fresh Rolls appeared first on Soap Queen.

The combination of creamy and tart cheeses pairs beautifully with the sweet cranberries. You can use just about any kind of cream cheese and goat cheese, but I recommend splurging a bit on the sharp white cheddar. For this recipe, I used Flagship white cheddar which is slightly nutty and crumbly. The cheese ball is then rolled in roasted pecans for extra crunch and texture. The sweet, tangy and crunchy texture is seriously addicting! This recipe makes quite a lot of cheese, so I recommend serving it at a fairly large gathering.

What You’ll Need:
8 oz. Cream Cheese
8 oz. Sharp White Cheddar, finely grated (I used Flagship)
4 oz. Goat Cheese
2/3 cups Dried Cranberries
Approx. 1 cup Pecans, roasted and chopped

ONE: In a large bowl or stand mixer, mix together the cream cheese, goat cheese and grated cheddar until completely smooth. Mix in the cranberries.

TWO: Transfer the cheese onto plastic wrap or wax paper and use your hands to form a ball. Wrap up the cheese in the plastic wrap or wax paper and place into the fridge. Allow the cheese ball to harden for at least 2 hours, up to overnight.

THREE: Preheat oven to 350 ° F. Chop the pecans into small pieces, and place into the oven for about 10 minutes or until the pecans become slightly golden. Be careful not to burn them. Remove from the oven and allow to completely cool.

FOUR: Once the cheese ball is chilled and firm, remove the plastic wrap. Use your hands to press the pecans onto the outer surface of the cheese ball until completely covered. Chill until you are ready to serve.

What’s your favorite appetizer for parties? I can’t wait to serve this at Thanksgiving. =)

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Cranberry & Pecan Cheeseball

This Cranberry Cheeseball is the perfect combination of creamy cheese, sweet cranberries and crunchy pecans.

Course Appetiser

Author Soap Queen

Ingredients

• 8 oz. Cream Cheese
• 8 oz. Sharp White Cheddar finely grated
• 4 oz. Goat Cheese
• 2/3 cups Dried Cranberries
• Approx. 1 cup Pecans roasted and chopped

Instructions

• In a large bowl or stand mixer, mix together the cream cheese, goat cheese and grated cheddar until completely smooth. Mix in the cranberries.
• Transfer the cheese onto plastic wrap or wax paper and use your hands to form a ball. Wrap up the cheese in the plastic wrap or wax paper and place into the fridge. Allow the cheese ball to harden for at least 2 hours, up to overnight.
• Preheat oven to 350 ° F. Chop the pecans into small pieces, and place into the oven for about 10 minutes or until the pecans become slightly golden. Be careful not to burn them. Remove from the oven and allow to completely cool.
• Once the cheese ball is chilled and firm, remove the plastic wrap. Use your hands to press the pecans onto the outer surface of the cheese ball until completely covered. Chill until you are ready to serve.

The post Cranberry & Pecan Cheese Ball appeared first on Soap Queen.

I love pumpkin treats during fall…I mean, who doesn’t? Pumpkin and spice is such a comforting flavor, and lends itself to so many applications. Pumpkin is also full of fiber, vitamin A and iron, making it a great option for healthy recipes. In particular I enjoy eating pumpkin spice dishes for breakfast. They satisfy my sweet tooth right at the beginning of the day!

These Pumpkin Breakfast Bars are light on sugar but heavy on pumpkin flavor. Made with coconut flour, they are firm yet moist and taste very similar to chewy and slightly-grainy pumpkin pie. I love enjoying these bars after they have cooled in the fridge overnight, but you can also eat them warm out of the oven. Chopped walnuts add a nice texture and crunch. If you prefer a different kind of nut (or no nuts at all) feel free to swap them with your personal preference.

What You’ll Need (Recipe adapted from Detoxinista):
30 oz. Pumpkin puree
1 ripe banana
3 large eggs
3/4 cups Agave syrup (light or dark)
2 tsp. Vanilla extract
2 cups Coconut flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda
1 tsp. Baking powder
1 Tbs. Pumpkin pie spice
Chopped walnuts (optional)
Butter or coconut oil for greasing pan

ONE: Preheat oven to 350 ° F and grease a 9″ x 13″ well with butter or coconut oil. In a blender or food processor, blend banana and pumpkin puree until completely smooth. Transfer to a bowl and mix in eggs, agave syrup and vanilla extract until completely combined.
TWO: In a separate bowl, sift together the coconut flour, baking soda, baking powder, salt and pumpkin pie spice. Once the dry ingredients are smooth and contain no clumps, slowly add them to the wet ingredients and stir until fully mixed. The mixture will be thick.
THREE: Transfer the mixture into the greased pan and spread until smooth and even. Gently press the chopped walnuts (if you’d like) into the pumpkin bars. Place the bars into the oven and allow to bake for about 40-45 minutes, or until the edges are golden and the center is firm.
FOUR: Remove from the oven and allow to cool completely. Enjoy warm, or place in the fridge for up to a week. Personally, I prefer them cooled =)

P.S. Jamisen’s verdict? “I love these because they taste sweet and taste like pumpkin pie.” If a four-year-old likes it, that bodes well for you and yours too.

What is your favorite way to enjoy pumpkin during fall? If you’re looking for more pumpkin breakfast ideas, check out my Baked Pumpkin Pecan Oatmeal =)

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Gluten-Free Pumpkin Breakfast Bars

These gluten-free pumpkin bars are a great snack, or perfect for breakfast on the go!

Course Breakfast

Author Soap Queen

Ingredients

• 30 oz. Pumpkin puree
• 1 Ripe Banana
• 3 Large eggs
• 3/4 cups Agave syrup light or dark
• 2 tsp. Vanilla extract
• 2 cups Coconut flour
• 1/2 tsp. Salt
• 1 1/2 tsp. Baking soda
• 1 tsp. Baking powder
• 1 Tbs. Pumpkin pie spice
• Chopped walnuts optional
• Butter or coconut oil for greasing pan

Instructions

• Preheat oven to 350 ° F and grease a 9″ x 13″ well with butter or coconut oil. In a blender or food processor, blend banana and pumpkin puree until completely smooth. Transfer to a bowl and mix in eggs and agave syrup until completely combined.
• In a separate bowl, sift together the coconut flour, baking soda, baking powder, salt and pumpkin pie spice. Once the dry ingredients are smooth and contain no clumps, slowly add them to the wet ingredients and stir until fully mixed. The mixture will be thick.
• Transfer the mixture into the greased pan and spread until smooth and even. Gently press the chopped walnuts (if you’d like) into the pumpkin bars. Place the bars into the oven and allow to bake for about 40-45 minutes, or until the edges are golden and the center is firm.
• Remove from the oven and allow to cool completely. Enjoy warm, or place in the fridge for up to a week. Personally, I prefer them cooled =)

The post Gluten-Free Pumpkin Breakfast Bars appeared first on Soap Queen.

Recently, I bought a vegetable spiral slicer and have been spiraling as many veggies as I can get my hands on. I use this slicer and it works great. So far my favorite type of veggie “noodle” is zucchini. Their neutral flavor is great for a wide variety of sauces and toppings, and their texture is truly reminiscent of a real noodle. After baking them with standard tomato and pesto sauce, I began scouring the internet for another option. I came across Pinch of Yum’s recipe for Creamy Cauliflower Sauce and knew it was the perfect match for my veggie noodles.

The cauliflower sauce is rich and flavorful. If you aren’t a fan of cauliflower, it honestly doesn’t taste like it at all. Instead, the flavor of garlic and parmesan cheese shine through to create an amazing substitute for alfredo sauce. If you don’t have a noodle slicer, you can make this dish with standard cut zucchini. Spaghetti squash would also work well. I added tomatoes and capers for another layer of flavor. If you’re a meat eater, you could easily add chicken or meatballs. Yum!

What You’ll Need:
3-4 Large zucchinis
Cherry or grape tomatoes
Capers
Salt and pepper to taste
1-2 Tbs. Olive oil
1 large clove garlic, minced

Cauliflower Sauce (Recipe adapted from Pinch of Yum)
3 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
1/2 cup Parmesan cheese (optional)

ONE: First, create the cauliflower sauce (click here to see original recipe). Saute the minced garlic gloves in the butter on a skillet over low heat. Be careful not to burn the garlic, or it will taste bitter. Once the garlic has softened, pour the butter/garlic mixture directly into a blender or food processor.

TWO: Bring the water or broth to a boil in a large pot. Add the cauliflower florets and cook until soft, about 10 minutes. Use a slotted spoon to transfer cauliflower to the blender or food processor. Add salt, pepper, milk and Parmesan cheese. Begin to blend the mixture until completely smooth. If you like a thinner sauce, add small amounts of the cauliflower cooking liquid to thin. Taste, and add more salt and pepper if you prefer. Set aside.

THREE: Preheat oven to 400 ° F. Using a vegetable spiral slicer (I use this one and love it!), cut your zucchinis into noodle shapes. Place the zucchini noodles in a skillet on medium heat. Cover lightly in olive oil, and season with a pinch of salt and pepper. Add minced garlic, and cook for several minutes, until the zucchini has softened slightly. Don’t cook too long, you don’t want the zucchini to get mushy! Turn the skillet off and set aside.

FOUR: Add the cooked zucchini to a small casserole dish. Add grape or cherry tomatoes and capers and toss together. Add however much you’d like!

FIVE: Cover the zucchini in cauliflower sauce. You will have plenty of sauce leftover, I used about half. The leftover sauce is fantastic on a wide variety of dishes and freezes well. Toss the zucchini noodles in the sauce, and cover with a thin layer of parmesan cheese.

SIX: Place in preheated oven uncovered for about 20-25 minutes, until the sauce is bubbling. Turn on the broiler for several minutes to achieve a nice golden top. Remove from the oven, allow to cool for several minutes and enjoy!

Have you tried veggie “noodles” before? They really satisfy my craving for a big bowl of pasta =)

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Zucchini Noodle Bake with Creamy Cauliflower Sauce

Course Main Dish

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2 -3 servings

Author Soap Queen

Ingredients

• 3-4 Large zucchinis
• Cherry or grape tomatoes
• Capers
• Salt and pepper to taste
• 1-2 Tbs. Olive oil
• 1 large clove garlic minced

Cauliflower Sauce (Recipe adapted from Pinch of Yum)

• 3 large cloves garlic minced
• 2 tablespoons butter
• 5-6 cups cauliflower florets
• 6-7 cups vegetable broth or water
• 1 teaspoon salt more to taste
• ½ teaspoon pepper more to taste
• ½ cup milk more to taste
• 1/2 cup parmesan cheese optional

Instructions

• First, create the cauliflower sauce (click here to see original recipe). Saute the minced garlic gloves in the butter on a skillet over low heat. Be careful not to burn, or it will taste bitter. Once the garlic has softened, pour the butter/garlic mixture directly into a blender or food processor.
• ring the water or broth to a boil in a large pot. Add the cauliflower florets and cook until soft, about 10 minutes. Use a slotted spoon to transfer cauliflower to the blender or food processor. Add salt, pepper, milk and parmesan cheese. Begin to blend the mixture until completely smooth. If you like a thinner sauce, add small amounts of the cauliflower cooking liquid to thin. Taste, and add more salt and pepper if you prefer. Set aside.
• Preheat oven to 400 ° F. Using a vegetable spiral slicer (I use this one and love it!), cut your zucchinis into noodle shapes. Place the zucchini noodles in a skillet on medium heat. Cover lightly in olive oil, and season with a pinch of salt and pepper. Add minced garlic, and cook for several minutes, until the zucchini has softened slightly. Don’t cook too long, you don’t want the zucchini to get mushy! Turn the skillet off and set aside.
• Add the cooked zucchini to a small casserole dish. Add grape or cherry tomatoes and capers and toss together. Add however much you’d like!
• Cover the zucchini in cauliflower sauce. You will have plenty of sauce leftover, I used about half. The leftover sauce is fantastic on a wide variety of dishes and freezes well. Toss the zucchini noodles in the sauce, and cover with a thin layer of parmesan cheese.
• Place in preheated oven uncovered for about 20-25 minutes, until the sauce is bubbling. Turn on the broiler for several minutes to achieve a nice golden top. Remove from the oven, allow to cool for several minutes and enjoy!

The post Zucchini Noodle Bake with Creamy Cauliflower Sauce appeared first on Soap Queen.

Both Amanda and I prefer to use fresh spinach for this dip, but frozen spinach can also be used as well. If you use frozen spinach, make sure to drain it well to get rid of excess water. I recommend making this dip the night before. The dip thickens in the fridge overnight, and the flavors have time to develop. If you’re in a time crunch, this dip can also be made 3-4 hours ahead of time. Just make sure it has time to cool. =)

What You’ll Need:
16 oz. Fresh spinach, washed
3 cloves garlic, finely minced
2 cups Light Greek yogurt, plain
16 oz. Light cream cheese
14 oz. Can artichoke hearts
Lemon zest from one lemon
1/4 cup Green onion, finely chopped
Salt & pepper to taste
Olive oil

ONE: In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.

TWO: Remove artichokes from can and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.

THREE: Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.

What’s your favorite ways to lighten up mayo-based dips? 

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Light Spinach and Artichoke Dip Recipe

Light and creamy, this spinach and artichoke dip is a crowd please at any party or gathering!

Course Appetiser

Author Soap Queen

Ingredients

• 16 oz. Fresh spinach washed
• 3 cloves garlic finely minced
• 2 cups Light Greek yogurt plain
• 16 oz. Light cream cheese
• 14 oz. Can artichoke hearts
• Lemon zest from one lemon
• 1/4 cup Green onion finely chopped
• Salt & pepper to taste
• Olive Oil

Instructions

• In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.
• Remove artichokes from can, and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.
• Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.

The post Light Spinach and Artichoke Dip Recipe appeared first on Soap Queen.

What You’ll Need:
16 oz. Peanut butter, non-salted
1 can Coconut milk (without gums or thickeners)
1 Tbs. Curry paste (I used May Ploy Massaman)
1 tsp. Chili Paste
2 Tbs. Minced Garlic
2 Tbs. Minced Ginger
1 Tbs. Cooking oil
1 Tbs. Lime Juice
1 Tbs. Honey
1 Tbs. Fish Sauce (I used Red Boat)
1/2 cup water

ONE: Add cooking oil to small pot and bring up to temperature. Once hot, add curry paste and fry until fragrant.
TWO: Once fragrant, add garlic and ginger and fry until aromatic as well. Mix the garlic/ginger and curry paste together until smooth.
THREE: Shake the can of coconut milk well, and add to pot.
FOUR: Add honey, lime juice, fish sauce and chili paste. Mix well.
FIVE: Add peanut butter, bring to a gentle simmer. Make sure peanut butter is fully mixed into coconut milk. Then, add water and stir until full combined. Dressing will thicken as it cools. Serve warm or cool.

What is your favorite type of dressing?

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Spicy Thai Peanut Dressing Recipe

Made with peanut butter and coconut milk, this dressy is super creamy and a little spicy!

Author Soap Queen

Ingredients

• 16 oz. Peanut butter non-salted
• 1 can Coconut milk without gums or thickeners
• 1 Tbs. Curry paste I used May Ploy Massaman
• 1 tsp. Chili Paste
• 2 Tbs. Minced Garlic
• 2 Tbs. Minced Ginger
• 1 Tbs. Cooking oil
• 1 Tbs. Lime Juice
• 1 Tbs. Honey
• 1 Tbs. Fish Sauce I used Red Boat
• 1/2 cup water

Instructions

• Add cooking oil to small pot and bring up to temperature. Once hot, add curry paste and fry until fragrant.
• Once fragrant, add garlic and ginger and fry until aromatic as well. Mix the garlic/ginger and curry paste together until smooth.
• Shake the can of coconut milk well, and add to pot.
• Add honey, lime juice, fish sauce and chili paste. Mix well.
• Add peanut butter, bring to a gentle simmer. Make sure peanut butter is fully mixed into coconut milk. Then, add water and stir until full combined. Dressing will thicken as it cools. Serve warm or cool.

The post Spicy Thai Peanut Dressing Recipe appeared first on Soap Queen.

For this recipe, I used Italian trottole pasta. The shape holds onto sauce really well and is so fun to eat. But, if you have trouble finding it at your grocery store, penne or rotini pasta would work as well. This pasta salad can be served both hot or cold. If you plan on serving it cold, I recommend making it several hours (5-6) or the night before. The hot pasta will absorb lots of the flavor while it cools, then you can add a little extra pesto right before serving if you like.

What You’ll Need:
16 oz. Italian trottole pasta (or any other type of pasta you prefer)
2 large Zucchinis
10 oz. Grape tomatoes, cut in half lengthwise
1/2 cup Pine nuts
1/2 cup Fresh basil, chopped
Balsamic vinegar
2 cloves of garlic, minced
1/2 cup Pesto (I used store bought)
1/2 cup Feta cheese
Zest & juice from one lemon
Olive oil
Salt & pepper to taste

ONE: Cut off each end of the zucchini. Slice the zucchini in half lengthwise. Cut each half again lengthwise, line up the quarters, and cut down the length of the zucchini to produce small bite sized pieces. Place in a non-stick pan, and cover lightly in olive oil. Turn the heat to medium, and allow to cook for about 3-5 minutes. Season lightly with salt and pepper, and add a splash of balsamic vinegar. Add garlic and remove from heat. You want the zucchini to be lightly cooked, but not soft.
TWO: Add the halved grape tomatoes into a very large bowl. Add the cooked zucchini, pine nuts and chopped fresh basil to the bowl and stir to combine. Zest one lemon, and place the lemon zest into the bowl. Add the lemon juice. Stir to combine.
THREE: Cook pasta in large pot of boiling and salted water. Cook until the pasta is al dente, being careful to not overcook. Once done, drain pasta, and allow to sit in colander for a few minutes to cool slightly.
FOUR: Add the warm pasta to the large bowl, and stir to combine the noodles with the tomato mixture. Add feta cheese and pesto and stir to incorporate. The heat from the pasta will begin to slightly melt the cheese and cover the noodles. Serve warm, or place in the fridge uncovered until completely cool (3-5 hours). Enjoy!

Do you have a go-to party dish? I like bringing something sweet as well!

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Zucchini & Pesto Pasta Salad Recipe

Made with pesto and feta cheese, this Zucchini and Pesto Pasta Salad tastes light and fresh.

Course Side Dish

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 -10 servings

Author Soap Queen

Ingredients

• 16 oz. Italian trottole pasta or any other type of pasta you prefer
• 2 large Zucchinis
• 10 oz. Grape tomatoes cut in half lengthwise
• 1/2 cup Pine nuts
• 1/2 cup Fresh basil chopped
• Balsamic vinegar
• 2 cloves of garlic minced
• 1/2 cup Pesto I used store bought
• 1/2 cup Feta cheese
• Zest & juice from one lemon
• Olive oil
• Salt & pepper to taste

Instructions

• Cut off each end of the zucchini. Slice the zucchini in half lengthwise. Cut each half lengthwise again, line up the quarters, and cut down the length of the zucchini to produce small bite sized pieces. Place in a non-stick pan, and cover lightly in olive oil. Turn the heat to medium, and allow to cook for about 3-5 minutes. Season lightly with salt and pepper, and add a splash of balsamic vinegar. Add garlic and remove from heat. You want the zucchini to be lightly cooked, but not soft.
• Add the halved grape tomatoes into a very large bowl. Add the cooked zucchini, pine nuts and chopped fresh basil to the bowl and stir to combine. Zest one lemon, and place the lemon zest into the bowl. Add the lemon juice. Stir to combine.
• Cook pasta in large pot of boiling and salted water. Cook until the pasta is al dente, being careful to not overcook. Once down, drain pasta, and allow to sit in colander for a few minutes to cool slightly.
• Add the warm pasta to the large bowl, and stir to combine the noodles with the tomato mixture. Add feta cheese and pesto and stir to incorporate. The heat from the pasta will begin to slightly melt the cheese and cover the noodles. Serve warm, or place in the fridge uncovered until completely cool (3-5 hours). Enjoy!

The post Zucchini & Pesto Pasta Salad Recipe appeared first on Soap Queen.

This “recipe” really couldn’t be easier. All you need are 2 ripe bananas and a powerful food processor or blender. If your blender/food processor is not very strong, a splash of milk might be needed to help the bananas blend. Ripe bananas work best, as they give the “ice cream” natural sweetness. Toppings such as nuts, fruit and chocolate sauce taste amazing on this no-guilt ice cream. My favorite topping combination is blueberries and almond shavings. You can also add other ingredients to change up the flavor such as peanut butter, chocolate, cinnamon, and even pumpkin!

What You’ll Need:
2 large ripe bananas
Splash of milk (optional)

ONE: Allow the bananas to become ripe. Chop the bananas into slices. Place the banana slices into an airtight container, and place the container in the freezer. Allow the bananas to fully freeze for several hours, preferably overnight.
TWO: Remove the bananas from the freezer, and place them in the food processor or blender. Blend until the bananas are the consistency of soft serve. If necessary, add a splash of milk to help the bananas blend.
THREE: Enjoy now, or transfer the ice cream into an airtight container and freeze until hard. Add toppings and enjoy!

Have you tried this “ice cream” trick? I would love to hear what your favorite toppings and ingredients are!

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Frozen Banana Ice Cream

Made only frozen bananas, this "ice cream" recipe is easy, delicious and healthy!

Author Soap Queen

Ingredients

• 2 large ripe bananas
• Splash of milk optional

Instructions

• Allow the bananas to become ripe. Chop the bananas into slices. Place the banana slices into an airtight container, and place the container in the freezer. Allow the bananas to fully freeze for several hours, preferably overnight.
• Remove the bananas from the freezer, and place them in the food processor or blender. Blend until the bananas are the consistency of soft serve. If necessary, add a splash of milk to help the bananas blend.
• Enjoy now, or transfer the ice cream into an airtight container and freeze until hard. Add toppings and enjoy!

The post Frozen Banana “Ice Cream” appeared first on Soap Queen.

Kelsey in the social media department loads up her juicy burger with all the fixings, including caramelized onions. Yum!

I love this egg salad; it’s so full of protein and energy-sustaining goodness. I splurged a little with a veggie burger and dessert. You can also see below a wide variety of veggie platters, and a delicious Mediterranean salad that was full of feta cheese, tomatoes and cucumbers.
The team, (along with Nelly the dog!) enjoys the summer sun and barbecue. It was a beautiful day; 75 degrees and a nice breezy, perfect for the fun event! In fact, the team probably could have used some sunglasses judging from the squinting going on.

I like my egg salad with plenty of mustard and pickles for lots of flavor. A bit of paprika and sprigs of dill are added at the end for color and presentation…it really makes the difference! When making large batches of hard boiled eggs, I have found this method works great. The key is “shocking” the hard boiled eggs by placing them in ice water after boiling. This makes them more easy to peel.

What You’ll Need (recipe from Our Paleo Life):
6 Hard Boiled Eggs
1/4 cup Paleo Mayo (recipe here or store-bought works)
1 heaping tsp. Yellow Mustard
1/4 tsp. Sea Salt
3-4 Baby Dill Pickles (no added sugar; pickles are the magic in this recipe)
Black Pepper to taste
Smoked Paprika for garnish, optional
Dill for garnish, optional

ONE: Boil your eggs until completely done. I like to use this method. Allow the eggs to fuly cool in an ice bath.
TWO: Peel the eggs and rinse. Using an egg slicer or sharp knife, slice and dice the eggs into little pieces. Add them to a large mixing bowl.
THREE: Chop up the pickles until fine and add them to the bowl.
FOUR: Add in the mayo, mustard, salt and black pepper. Use a fork to mash all the ingredients together, making sure to break up any large egg pieces.
FIVE: Refrigerate until you are ready to eat, or enjoy right away. The salad is best within one week. Garnish with paprika and sprigs of dill if desired.

What is your favorite dish to bring to a barbecue? 

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Paleo Egg Salad Recipe + Bramble Berry Barbecue

This salad is made with freshly boiled eggs for a paleo side dish option.

Course Salad

Author Soap Queen

Ingredients

• 6 Hard Boiled Eggs
• 1/4 cup Paleo Mayo recipe here
• 1 heaping tsp. Yellow Mustard
• 1/4 tsp. Sea Salt
• 3-4 Baby Dill Pickles no added sugar
• Black Pepper to taste
• Smoked Paprika for garnish optional
• Dill for garnish optional

Instructions

• Boil your eggs until completely done. I like to use this method. Allow the eggs to fuly cool in an ice bath.
• Peel the eggs and rinse. Using an egg slicer or sharp knife, slice and dice the eggs into little pieces. Add them to a large mixing bowl.
• Chop up the pickles until fine and add them to the bowl.
• Add in the mayo, mustard, salt and black pepper. Use a fork to mash all the ingredients together, making sure to break up any large egg pieces.
• Refrigerate until you are ready to eat, or enjoy right away. The salad is best within one week. Garnish with paprika and sprigs of dill if desired.

The post Paleo Egg Salad Recipe + Bramble Berry Barbecue appeared first on Soap Queen.