Secret Recipe Club May: Broccoli Salad

19 May

This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad!  I have always wondered about broccoli salads.  I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it.  After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe.  Yum!


Herbed Broccoli Salad

Serves 2


1 cup broccoli flowerets, chopped very small

1/4 cup Vegenaise, or any vegan mayo you prefer

1 tsp rice vinegar

1 tsp agave syrup

1/2 tsp pink Himalayan sea salt

Fresh ground black pepper, to taste

1/2 tsp Frontier brand garlic and herb seasoning

1/4 tsp dried minced onion

1/4 tsp dried chives



Place all ingredients in to a medium mixing bowl and mix well.



Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli.  Enjoy!

Secret Recipe Club

Secret Recipe Club April: Roasted Carrot Soup

21 Apr

This month for Secret Recipe Club I was assigned Mangia Blog. The recipe that I chose was Chelsy’s Roasted Carrot Soup with Bacon Grilled Cheese Croutons… sans croutons!  Though it’s been warm and sunny the past couple days, I think there’s always a place for a good bowl of soup :D


Roasted Carrot Soup

Serves 3


7-8 medium carrots, sliced lengthwise

1/2 medium yellow onion, chopped

3-4 celery stalks, chopped

1 Tbsp white balsamic vinegar, optional

3 garlic cloves, chopped

Sea salt and fresh ground black pepper, to taste

1/2 tsp salt-free garlic and herb seasoning (Frontier Brand)

1/2 tsp dried thyme

2 cups vegetable broth, more or less as desired

Oil, as needed




Preheat the oven to 400 degrees Fahrenheit.  Place the carrots on a baking sheet in a single layer, drizzle with oil, sprinkle with sea salt and bake 30-45 minutes, or until very soft.


Meanwhile, in a large pot, heat some oil over medium heat.  Cook the onions for a few minutes until softened, 2-3 minutes; add the celery and cook for 2-3 minutes more or until the mixture is browning and softened.  Drizzle in the white balsamic vinegar and stir to remove the brown bits from the bottom of the pan.  Add the garlic and cook for just 1-2 minutes until fragrant; pour in the broth, herbs, and sea salt and fresh ground black pepper and bring to a simmer.

When the carrots are done cooking, add them to the simmering broth and turn the heat off.  Using an emersion blender (or regular blender or food processor), blend the soup until smooth, or the desired consistency is achieved, adding more liquid if you’d like.  I left mine a little chunky.  Enjoy!!



Secret Recipe Club

One-Pot Spaghetti with White Beans & Spinach

31 Mar

I love the idea of one-pot cooking.  It is just so fascinating to me.  One pot to cook with… one pot to clean?!  Heaven.

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One-Pot Spaghetti with White Beans & Spinach

Serves 6


1/2 large yellow onion, chopped small

3-4 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, low or no salt added

1 to 1 1/2 Tbsp Italian seasoning

1 vegan bouillon cube, no salt added, crumbled

Pinch red pepper flakes, to taste

Fresh ground black pepper, to taste

1/2 to 1 tsp sea salt

3 cups water

1 box dried spaghetti

1 (15 ounce) can white beans

2 cups fresh organic baby spinach




In a large pot, layer in the onions, garlic, canned tomatoes and dried ingredients, breaking the spaghetti if necessary (I broke all of the spaghetti noodles in half).  Pour the water over top.

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Turn the heat to medium-high and bring to a boil; lower the heat and let simmer with a lid.  Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan.

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Cook for 10-12 minutes, or until the spaghetti is cooked al dente and the liquid has thickened into an amazing sauce; turn off the heat and add the spinach and white beans.  Stir and let the spinach wilt.

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Enjoy immediately and tomorrow for leftovers.  The taste just gets better with age :D


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