Cauliflower Detox Soup

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This recipe just recently saved myself and my boyfriend from the flu and I can’t take any responsibility for it. It combines the detoxing power of onion and garlic to totally flush out your system while tasting totally awesome!

I won’t say this is the quickest recipe, depending on how fancy you want to get with it and if you don’t like garlic or onion I’m not entirely sure what to tell you because you will be Vampire free for at least three days after eating this soup. It does pair nicely with a grilled cheese or falafel.

So I’ll give you the rundown but if you want the full recipe head over to Neurotic Mommy! She has a ton of great recipes from vegan to keto and everything in between! Plus, if you’re looking for more natural ways to prevent the cold and flu, check out her article on using onions to do just this! I love all her great ideas for a lot of things but particularly her cold and flu remedies are the real deal!

So here we go! I used frozen cauliflower for my soup, I used two bags steamed in the microwave, I used half of an onion; 1/4 of a red and 1/4 of a white onion, two full heads of garlic; one I roasted in the oven in olive oil for about 45 minutes first to make the garlic less spicy, I added fresh thyme and oregano, Turmeric, juice from 3 lemons, ginger, salt and pepper to taste.

You might be looking at that list and thinking that it’s not very extensive but this is the holy grail. If you have time to cut and prep everything ahead of time, it’ll save you a lot of time. That is for sure what took me the longest; it felt like everytime I had finished chopping something … I had to do more. For sure, if you want to roast some of your garlic, start that first and get it going so it’s ready when everything else is. To do this, remove all the loose papery skin from your garlic and then chop the top off, drizzle olive oil over the top and place in an aluminum foil tent and put in the oven. I put mine in for 45 minutes at 400 which gives me plenty of time to do everything else while that roasts to perfection.

Next, get your onion and other garlic ready. You can add more or less onion and garlic depending on your preferences. Like I said before, I used half an onion total, 1/4 of red and 1/4 of white but you can use only red, only white or only yellow it really doesn’t matter. Then chop up your thyme and oregano, again, you don’t have to use these but oregano has some healing properties and the thyme gives your soup a nice flavor too. This part for sure took me the longest. Once you have all that done, add them to a blender with about a cup of chicken or veggie stock and blend it up until smooth and then pour the mixture into a medium-sized pot and let that simmer on medium-low heat for a while. Then around this time your garlic in the oven should be pretty much done, it’s ok if it’s not totally done, but you’ll add that to your blender with your cauliflower and lemon juice and a little more broth, about half a cup, and blend it all up and add that to your pot and mix it all together. I blend my soup in bathes to make sure everything is blended smoothly and evenly. If you have one of those fancy wand mixer things, you can just add everything to your pan and use that to mix everything up.

So once everything is in my pot, I let it simmer for about 10 minutes just to make sure it’s heated all the way through and all the great flavors have time to marinate and mix. At this point you can add the salt and pepper to taste and turmeric. I did add a little heavy cream to mine as well to make it a little thicker and to lighten the color a bit.

I topped mine with sauteed onion and mushrooms, fresh thyme and oregano and fresh cracked pepper and seared flank steak for extra protein. It’s a strong soup and you’ll feel like you need to brush your teeth 100 times after eating this, but if you make it early enough into getting sick, it will wipe your system clean.

Don’t forget to head over to Neurotic Mommy for the full recipe!

Cheesy Hotdog Roll-ups

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If you’re looking for a super quick, satisfying and tasty snack that won’t break the carb bank, this is it.

I’ve seen this recipe floating around Instagram and decided to give it a try and I wasn’t disappointed. Though they did take some getting used, timing is key here, once I understood what I needed to do, everything was a breeze.

Now, learn from my mistake and let the cheese brown a little before rolling. I got a little too anxious and my roll-ups were just cheesy globs. Pictures to come when I do them right next time!

Ingredients:

  • Hot dogs
  • Skewers
  • Cheese (of your choice)

Heat a medium sized skillet and once hot, place either two grab-fuls of shredded cheese to the pan or two slices of cheese long-ways so your hotdog will be fully covered tip to tip.

While the cheese is melting, insert the skewers into your hot dogs. Once the bottom side of the cheese begins to brown, about two minutes on medium heat, grab your hot dog and use the edge of a spatula to lift the corner of the cheese and start rolling the hot dog in the cheese from one side of the pan to the other.

I roll the hot dogs a little slow so the cheese will stay in place once removed from the heat but the cheese should be rolled up fairly neatly to the hot dog. If your cheese is a little runny try letting it cook a little longer or try using less cheese on the next hot dog. In any case, if it’s not perfect it doesn’t matter because it’s still going to taste good!

Once your hot dog roll-ups are cooled, dip in your favorite sauce and enjoy! Sriracha-ketchup is really good on these as is a little dip in some ranch.

This recipe is as easy as it sounds so give it a try and let me know what you think!