Tag Archives: nutritious

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThe family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.

While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.

Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThis recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.

This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritious

The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.

Paleo Southwest Quinoa Soup
Prep time
Cook time
Total time
Recipe type: Paleo, Vegan, Vegetarian
Serves: 10 - 15 servings
  • 2 Tablespoons olive oil
  • 3 medium/large carrots, chopped small
  • 1 large or 2 small onions (I always use sweet), chopped
  • 3 large or 4 medium zucchini, chopped, skin on
  • 1 large jicama, chopped
  • 1 - 8 oz. can tomato paste
  • 2 - 32 oz. cartons vegetable broth
  • 1 cup uncooked quinoa
  • 1 - 28 oz. can fire roasted tomatoes PLUS 1 - 14.5 oz. can of fire roasted tomatoes, puree both
  • 1- 14.5 oz. can fire roasted tomatoes, do not puree
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the carrot and saute for 4 minutes, stirring occasionally
  3. Add the onion and saute for 2 minutes, stirring occasionally
  4. Add the jicama and zucchini and saute for 2 minutes, stirring occasionally
  5. Add the tomato paste, saute with the vegetables for 2 minutes, stir to blend distribute onto all the veggies
  6. Puree the 28 ounce can and one 14.5 can of fire roasted tomatoes
  7. Add the remaining ingredients: pureed tomatoes, diced tomatoes, broth, quinoa, chili powder, cumin, oregano and salt
  8. Turn heat up to medium/high until the soup starts to simmer
  9. Cover and let simmer for 30 - 40 minutes, stirring occasionally
  10. You will know it's done with the quinoa sprouts their little curly tails
  11. Remove from heat and let sit uncovered for another 10 - 15 minutes
  12. **While my soup was simmering I made the meatballs that are pictured. But this soup is phenomenal on it's own for sure.**



Frozen Yogurt Blueberries

Frozen Yogurt Blueberries

With another snowstorm upon us in the Midwest, staying inside and keeping warm sounds just about right.  But that doesn’t mean you can’t pretend it’s hot as blazes outside.  I mean we don’t stop eating ice cream do we?  Warm and cozy inside or hot as blazes outside still calls for a delicious sweet treat.

What do you get when you combine frozen blueberries and Greek yogurt?  A sweet, nutritious, kid friendly snack that everyone will love.  Even non-yogurt lovers!

Until recently I have never ever been a fan of yogurt of any kind.  Trust me, I wanted to love it.  My husband eats it like it was going out of style.  But I recently found a way to love Greek yogurt and I can’t believe how simple it is.


  • Organic blueberries (I used fresh)
  • Vanilla Greek yogurt (or any flavor of your choice)

blueberry greek yogurt organic fiber snack sweet treat dairy fruit frozen


Seriously, these are so easy that you will be like “is that it”?

  • Line a pan with parchment paper or aluminum foil if you have no parchment paper.  I used a glass pan because I like how cold they get.
  • Using a toothpick, dip each blueberry in the yogurt of your choice.  Get it nice and covered.  Place it on the parchment paper.  Try not to let them touch otherwise they will all freeze in one big clump. 

blueberry greek yogurt organic fiber snack sweet treat dairy fruit frozen

  • Place pan in freezer for about an hour.
  • Take pan out, enjoy fruity yogurt treat.
  • IF you have any leftovers just keep them in the freezer covered until the next time.

blueberry greek yogurt organic fiber snack sweet treat dairy fruit frozen

These are a delicious and fun healthy alternative to high sugar popsicles and ice cream.  But I’m not waiting until summer, these are too good to wait for.

You can use this same technique with green grapes or even raspberries using any flavor of Greek yogurt.  Let the kids make up their own flavor combinations.

See, I told you they were easy.    Enjoy.