Creamy Pickle Soup

I came across a pickle soup online, but it contained ingredients that did not fall into our way of eating. So, I went to the drawing board to make my own, because my children have a low-key obsession with pickles. And, I wanted to make it dairy free, because sometimes I like a bit of a challenge!

I think it is safe to say that this was one of my recipes that would either totally win my large family over, or totally flop and the chickens would reap the benefits of leftovers.

It won them over, and now I hope it does you too!

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Ingredients:

Method:

Put 5 Cups of water into a medium stock pot with the broccoli, okra, and onion. Bring to a boil, and place most of the vegetables into the blender with a slotted spoon along with 2-3 cups of the water. Add seasonings, collagen and gelatin. Then, blend the mixture until you can no longer see pieces of okra. Add back to the pot, along with all the other diced veggies, additional water, pickles and pickle juice. Bring to a boil again, and simmer for about 20 minutes.

***This recipe is a fuel pull on the Trim Healthy Plan. You may choose to include lean chicken if you want to, and still keep it in this fuel type.***

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Peanut, Cauliflower and Kale Curry

I love soup! If you’ve been around the Treehouse, then you will know that soup is how I get my choosy eaters to accept new textures with their sensory processing disorder.

It’s also something that I can add veggies to, without a chole lot of struggle, which is always helpful with lots of littles to feed, and a budget to stick to.

Did I say it was vegetarian AND meatless? Yes! Aren’t you excited now?

I have included links to products we use below, and if you choose to order through any of these links, I may receive a small commission at no additional cost to you. This helps support the free content you enjoy on this website, and my little, large family.

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Ingredients

Method

Steam the frozen cauliflower in a pot with a lid until it is cooked. Place in a high-powered blender with the 1-2 cups of water, nutritional yeast, peanut powder and seasonings. Blend until completely smooth. Add back to the pot and then add the remaining ingredients and heat until simmering. Adjust tastes to your preferences, and serve with natural peanut butter, and optional toppings.

***This is an S meal on the Trim Healthy Plan, please enjoy this with some additional protein such as a fuel pull shake or a drink with a protein powder of your choice***

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.

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Caboodle Veggie Salad

This salad is a nod to one that my Grandma made every summer when we would visit. Hers was laden with spaghetti noodles, which my kids cannot eat due to the wheat flour and their Celiac Disease.

So, I improvised with my favorite gluten free noodle replacement, Cabbage! Cheap, filling, and easy to work with! My kind of veggie! Because we have a toddler I did chop the cabbage small this time, and it’s a veggie side worth eating on any hot summer day.

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Ingredients:

Method:

  • Chop or shred cabbage and add to a very large bowl
  • Chop all other veggies, and add to the bowl
  • Add all other ingredients and seasonings and mix very well
  • The flavor will improve the longer it sits, and it would be best to make it the night before or at least 4 hours before you want to serve it.

*This side is an S on the Trim Healthy Mama plan, and would go very well with Chicken or Steak.

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Egg Curry

I tried an egg curry that I felt was a little too spicy for our family’s tastes, except my husband who loves crazy hot things.

I made this one light enough that my toddlers did not have any burning mouths, and my husband could add the spices he wanted to his bowl.

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Ingredients:

  • 12 hard Boiled eggs, cut into quarters or diced
  • 1- 28 oz can crushed tomatoes
  • 1-28 oz can water
  • 1- 8 oz can tomato sauce
  • 1 medium onion, diced
  • 1/2 Cup Sliced carrot
  • 1 Cup diced celery
  • 1 Tablespoon Garam Masala
  • 2 teaspoons turmeric powder, we usually buy our spices from here.
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons mineral salt

Method:

Chop all veggies and sauté in a medium pot until soft. Then, all ingredients except hard boiled eggs, and bring to a boil. Simmer until it start to thicken a bit. Add eggs and let simmer for a few minutes. Taste, and adjust spices to your liking.

*This was exactly enough for my family, and I would say it serves 6-8.

*This would fall into an S meal on the Trim Healthy Mama Plan.

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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