Creamy Tomato Soup

Try making this Creamy Tomato Soup for your next lunch option! Tomatoes help maintain strong and healthy bones, boost the immune system, and promote regular bowel movements. Bone broth improves joint mobility and stimulates collagen production. Cashew cheese is a great source of protein and an ideal choice for dairy-intolerant individuals. Prepare this Creamy Tomato soup with a side of gluten-free garlic bread and enjoy!

Ingredients:

• 2 cups of bone broth

• 1 24 oz can of organic diced tomatoes

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tablespoons coconut oil

• 2 tablespoons tomato paste

• 2 tablespoons cashew cheese

• 2 teaspoons honey

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper to taste

Instructions:

1) In a medium pot, heat coconut oil, diced onions, and minced garlic over medium heat for about 3-4 minutes, until veggies are sautéed.

2) Add bone broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and the bay leaf to the pot. Bring to a boil, then reduce to a simmer for 30 minutes.

3) Add the mixture to a blender. Add cashew cheese, honey, salt, and black pepper. Blend on high until combined.

4) Pour your soup into bowls, garnish with basil, and enjoy!

Mediterranean Chickpea Salad

Try making this Mediterranean Chickpea Salad for your next lunch option! Chickpeas are a great source of protein, improve digestion, and help maintain strong and healthy bones. Cherry tomatoes support heart health, aid in weight management, and improve vision. Cucumbers improve hydration, lower blood sugar levels, and promote gut health. Prepare this Mediterranean Chickpea Salad with a side of warm soup and enjoy!

Ingredients:

• 1 can chickpeas, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red onion, diced

• ½ cup diced chicken

• ¼ cup olives, pitted and sliced

• 2 tablespoons olive oil

• 1 tablespoon wine vinegar

• 1 teaspoon dried oregano

• Parsley

• Salt and black pepper to taste

Instructions:

1) In a jar, mix olive oil, vinegar, oregano, salt, and pepper to make your dressing.

2) In a large bowl, toss chickpeas, tomatoes, cucumber, onion, chicken, and olives.

3) Pour dressing over salad and toss well.

4) Garnish your salad with parsley and enjoy!

Creamy Herb Cabbage Crunch

Try making this Creamy Herb Cabbage Crunch for your next lunch option! Cabbage is a great source of vitamin C, boosts digestion, and promotes heart health. Carrots support vision health, regulate blood pressure, and reduce the risk of cognitive decline. Garlic is a potent antimicrobial that fights infections and keeps the gut flora balanced. Prepare this Creamy Herb Cabbage Crunch for any summer occasion and enjoy!

Ingredients:

• 6 cups green cabbage, shredded

• 2 cups red cabbage, shredded

• 1 cup shredded carrots

• 1 green onion, chopped

• Peanuts

For the Dressing

• ½ cup dairy-free Greek yogurt

• ¼ cup olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions:

1) For the dressing, place all ingredients in a glass jar and shake.

2) In a large bowl, toss together the shredded green and red cabbage, carrots, and green onion.

3) Pour the dressing over the slaw mix. Toss to combine.

4) Top with peanuts and enjoy!

Roasted Beet & Squash Arugula Salad

Try making this Roasted Beet and Squash Arugula Salad for your next lunch option! Arugula is rich in Calcium, Vitamin K, and Magnesium, all of which maintain strong and healthy bones. Beets are a great source of fiber, support heart health, and improve digestion. Butternut squash supports immune function, contributes to a healthy gut microbiome, and supports eye health. Prepare this Roasted Beet and Squash Arugula Salad that is simple, flavorful, and nutritious!

Ingredients:

• 1 lb beets, trimmed

• 2 lbs butternut squash, peeled, seeded, diced into ½-inch thick cubes

• 8 cups arugula

• ½ cup pomegranate seeds

• 3 ounces goat cheese, cubed

• 1 tablespoon parsley

• Coconut oil

• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon balsamic vinegar

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1) Preheat oven to 400 degrees Fahrenheit.

2) Wrap beets in aluminum foil. Place butternut squash on a baking sheet and drizzle with melted coconut oil. Season with salt and pepper. Place beets and baking sheet with butternut squash in the oven.

3) Cook butternut squash for 25-30 minutes. Roast beets for 50 minutes to an hour.

4) Add olive oil, red wine vinegar, minced garlic, and salt and pepper to a jar. Shake until combined.

5) After beets have cooled, peel their skins. Slice into ½-inch thick cubes.

6) Place arugula in your salad bowl. Add beets, butternut squash, goat cheese, and pomegranate seeds. Sprinkle parsley.

7) Finish it off with a drizzle of balsamic vinaigrette and enjoy!