Tag Archives: Recipe

Moroccan Chickpea Soup

19 Dec

If you haven’t noticed yet, we love soup.

Both of our Pinterest accounts have their own board just for soup, to keep track of our favorite recipes and the ones we want to try ASAP.

Kayla’s board can be found here: soups, stews, and chili!

Devon’s board can be found here: soup, soup, and more soup!

With so many new recipes pinned on both of our boards, choosing the next soup recipe to make is always a challenge. After lots of discussion we finally chose a soup from one of our new favorite blogs, The First Mess.

This soup is super flavorful and a fun twist on the typical chickpea soup recipe. The spice combination of cinnamon, cumin, and coriander make for a mind blowing flavor explosion in your mouth.

If you’re looking for a new soup recipe to try, we promise you won’t be disappointed by this one. Head on over to her blog to check out this amazing soup recipe. While you’re there make sure to check out a couple of other recipes were just dying to make over the next few weeks.

The first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the perfect breakfast bowl.

Next up, is a stuffed sweet potato with almonds, brown rice, and roasted chickpeas. We love sweet potatoes, we love chickpeas, and we can’t wait to try this combination. It’s one of Laura’s favorite post-workout meals, with a mix of both carbs and protein.

The last, is this chia seed pudding recipe. We found two combinations on her blog, a vanilla raspberry and chocolate version. The raspberry chia pudding recipe, incorporates almonds, chia seeds, raspberries, vanilla, water, and agave to serve a whole bunch of people. The other, is a chocolate chia seed pudding with cacoa powder, maple syrup, and milk with a handful of wholesome granola. This version, perfect for Devon, and the other perfect for Kayla.

So who’s coming over to make a few recipes with us next week? Both chia seed recipes serve more than one!


Spaghetti Squash Tofu Bowls

5 Oct

Tis the season for spaghetti squash. We simply cannot get enough of this magnificent and quite magical vegetable. By roasting it at 350 for 45 minutes to an hour in the oven it can then be incorporated into many different recipes. A few days ago we choose to create a basic spaghetti squash but with a twist; tofu parm with some kicked up sauce.

2 servings of firm tofu
1 egg white
1/3 cup panko bread crumbs
1 spaghetti squash (cut into two equal halves)
1/2 cup kicked up sauce, or any other type of pasta sauce will do
1 large pinch of red pepper flakes
1 cup zucchini
1/2 cup mozzarella cheese for top

1. Slice up the tofu into small cubes and each piece into the egg white and the bread crumbs. Then place on a lightly greased baking sheet.

2. After dipping all of the tofu cubes into both the egg white and the bread crumbs, bake them in the oven for 20 minutes at 350 degrees.

3. Meanwhile you want to be cooking the spaghetti squash at 350 degrees for 45 minutes to an hour.

4. After spaghetti squash is roasted and cooled for a few minutes, you want to get a fork and turn the squash into spaghetti like strands. Be careful not to break the skin of the squash because you want to keep that as your bowl.

5. Next, you’re going to build your pasta bowl! First place the spaghetti squash evenly back into the two halves. Next drizzle an 1/4 cup spaghetti sauce over the pasta. Then you want to place the baked pieces of tofu on top of each bowl. Next, evenly divide the zucchini on top. ** To finish, sprinkle 1/4 cup cheese and a pinch of red pepper flakes.

** if you wish to have your zucchini cooked more, sauté it on the stovetop before placing it into the squash bowls

6. Put the bowls back into the oven and bake for another 10 minutes at 350 or until cheese is melted. We turned our broiler on for the last few minutes to make sure the cheese was melted!

7. Take a deep breath, relax, and dig in to your beautiful creation. We loved it so much we’ll definitely be making it again sometime soon!


Now how good does that look!

Question of the day: What do you make with your spaghetti squash? We’re always looking for a new recipe to try out! Let us know.