Showing posts sorted by relevance for query soup. Sort by date Show all posts
Showing posts sorted by relevance for query soup. Sort by date Show all posts

Thursday, October 11, 2018

Homemade chicken soup recipe
There are a lot of things you can do with a whole chicken but one of my favorite things to do is make homemade chicken soup in my Crockpot because it's easy, delicious and super healthy.

By starting with the whole chicken, you don't need to add chicken broth - the chicken makes the broth for you! It turns out absolutely divine and is perfect as leftovers or to freeze for later.

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Thursday, December 14, 2017

how to make roasted red pepper soup - gluten free and whole 30 compliant

This roasted red pepper soup is one of the finest soups that I have created in a while. There is a rich, warm, almost sweet flavor from the roasted peppers and carrots, that is nicely balanced by the drizzle of olive oil and sprinkle of salty parmesan.  It is delicious. 

This soup is gluten free, paleo, vegan AND Whole 30 compliant - this makes the soup perfect for just about everyone. So bring it to your potluck or as a side dish for family dinner and everyone will be able to enjoy it!

Last week, I wrote about how to easily make your own roasted red peppers, so if you are feeling ambitious, you can make your own roasted peppers to put in this soup.  If you are not up to that, just buy yourself a nice jar of roasted red peppers.  It might not be as satisfying as making your own, but they will work just fine.  

This recipe will help you stick to your New Year's healthy eating resolutions, while still delivering a delicious flavor.  

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Saturday, November 25, 2017

Italian style chili that is gluten free and dairy free is the perfect warming soup for fall and winter!
If you feel like having chili for dinner but don't have time to fire up the crock pot, this easy stovetop recipe is for you.

This Italian chili recipe is gluten-free and features the flavors of Italian sausage and winter squash in a hearty, warming chili.

This chili is NOT spicy, which makes it more family friendly. If you love heat, though, add chili powder or hot sauce when you add the spices to bring it to the level of spicy heat you prefer.

This Italian style chili is also a great way to sneak veggies and fiber into your kids. Between the squash, the tomatoes and the beans, they'll have a nice nutrition boost - ans so much tastier than anything you can find in a can!

This delicious chili keeps well - so if you have extras but don't want to eat them the next day, you can freeze it to save for the next time you want chili without having to pull out the crockpot.
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Wednesday, February 3, 2016



We eat a lot of black beans in our house.  For a while, I was making this black bean soup about twice a month, and I had to buy two cans of black beans and two cans of beef broth, and it was getting really expensive (Okay, okay, not really expensive. It certainly wasn't like eating steak for dinner every night, but for my tiny grocery budget, it felt expensive).  Also, my husband insists that the soup is perfection when eaten with tortilla chips, so suddenly I was buying 5 things specifically to put in this one soup.  I decided there had to be a cheaper way to get the black beans.

Thankfully, there is!  Making your own black beans is incredibly simply, and extremely cheap. They take a few hours to cook, but if you own a crockpot, they are the simplest things to make, and the flavor is amazing! Way better and fresher tasting than your standard canned black beans.  Plus, this recipe yields about 6 cups, which is enough to make a few recipes.

If you have more than you can use in a week, you can freeze the cooked beans in the freezer for up to two months.  What are you waiting for?  Make these super delicious, very easy black beans!  Then you can make this fabulous black bean soup every month like me! Trust me, it's amazing.  

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Tuesday, January 20, 2015




This recipe was inspired by this Coconut Carrot soup recipe which appears on My Wife Makes. It is warm and creamy and spiced without being too spicy. It's a great way to use leftover shredded chicken but stands well on its own without the chicken if you don't happen to have any in your fridge. It's also a fabulous source of vitamin a - you get more than 150% of your recommended daily value in just one bowl!


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Tuesday, October 30, 2012

I was on a hunt last week for the perfect spinach and artichoke soup and found this one from Rachel Ray. Using it as a base, I made a few tweaks and added leftover chicken for heartiness.

And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.


Spinach, Artichoke and Chicken Soup

Ingredients:
  • 5 organic baking potatoes - scrubbed, peeled and quartered
  • 2 Tbsp butter
  • 2 Tbsp olive oil (EVOO)
  • 1 onion (finely chopped)
  • 4 cloves garlic - pressed or finely chopped
  • 1 cup whole milk
  • 1 quart vegetable or chicken broth
  • 1 Tbso dried Oregano
  • Pepper to taste
  • Sea Salt 
  • 2 tsp dried Thyme
  • 1 can (14 ounce) or artichoke hearts - drained and chopped
  • 16 ounces of frozen or fresh spinach
  • 2 cups diced or shredded cooked chicken
  • 1 cup grated Parmesan cheese
  • Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great) 
Directions:
  1. Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
  2. Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
  3. Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
  4. Garnish with cheese on top and serve with crusty bread. 
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Tuesday, May 8, 2018

Get the best plant based superfood recipes that are both vegan and vegetarian
On Earth Day I mentioned over on the Creative Green Living Instagram account that I was starting a 21 day challenge to eat one plant based meal a day for 21 days. I haven't gone vegan BUT eating more plants is good for humans and good for the environment so when I heard about the challenge with OMD, I was excited to play along! (This post is being brought to you by OMD - sign up for the OMD newsletter and learn more about plant based eating here. All opinions in this post are my own and may not necessarily reflect those of OMD)

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Tuesday, May 1, 2018


This is a sponsored post written by me on behalf of Tetra Pak. All opinions are 100% mine.
Can you recycle cans? What about styrofoam? Learn what you can recycled that you might have been throwing away
Recycling is one of the cornerstones of sustainability. The more products that you can reuse or recycle, the fewer things end up in landfills or the [not so] Great Pacific Ocean Garbage Patch. I have lots of great ideas for how to reuse your trash and turn it into something awesome (check out more than 100 recycled project ideas here!). If your product has reached the end of its usable life, it's time to recycle it if you can.

Of course, if you don't know which things you can recycle you can't do that! While I cover things that are possible to be recycled below, be sure to check with your local recycling service to see where the best place to recycle is. Some of these things can be picked up with your curbside recycling and others might need to be brought to a drop off location.
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Wednesday, April 26, 2017

Just this week, a member of our Creative Green Living Community Group sent me a personal message asking about healthy lunchbox supplies that don't have sketchy chemicals like lead (yes, really!), phthalates, PVC, etc. 
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Monday, February 25, 2013


Kale is no doubt a nutritional powerhouse. One cup of kale can meet this much of your reccomended daily intake of:
15% Calcium
15% B6
40% Magnesium
180% Vitamin A
200% Vitamin C
1,020% Vitamin K

It's a low maintenance garden plant and will grow heartily throughout the winter (that big kale plant in the 25 great ways graphic? That is one of my kale plants in the middle of february) - providing your family with lots of great nutrition even when other fresh produce is scarce. So what's holding you back? Not sure what to do with those funny looking green leaves? I've got 25 great recipes to help you think beyond the kale chip.

Green Lemonade from Creative Green Living
Kale Margarita from Running with Tweezers
Green Smoothie from Sweet Remedy

Kale & Broccoli Quinoa from Carla's Confections
Kale & Mushroom Garlic Saute from Glow Kitchen
Kale Guacamole from Katie Did
Crostini with Kale and Parmesan from Martha Stewart

White Bean & Kale Soup from The Vintage Mom

Grilled Halibut with Kale Pistachio Pesto from Pineapple and Coconut
Kale Quesadillas from Fit Pregnancy

Crispy Kale with Black Truffle Garlic Aioli Dip from Tartine and Apron Strings
Simple Kale Chips from Brittleby's Corner
Seedy Kale Crackers from Sketch Free Eating

Crunchy Kale Salad from Use Real Butter
Kale Slaw with Peanut Dressing from Martha Stewart

Now, go forth and eat kale!

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Thursday, February 21, 2019

The recipe is sponsored by Wild Harvest.
How to make keto garlic bread rolls - an easy low-carb, gluten free bread recipe that uses almond flour, coconut flour and cheese

Have you been missing bread on your journey into gluten-free or keto?

I have been gluten-free myself for three years now and found some gluten-free bread that isn't terrible. 

The problem with most gluten-free bread, though, is that it is very high in carbs because it often uses a blend of flours including rice flour to make.

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Friday, February 1, 2019

The recipe is sponsored by Wild Harvest.
The best hearty beef Instant Pot chili recipe with stew meat

If you are looking for an easy Instant Pot chili that's hearty and delicious, you're in the right place!

This beefy chili recipe is a modified version of the stew meat chili my stepdad used to make when I was growing up.

Instead of ground beef, this chili features large, hearty chunks of organic stew meat from Wild Harvest.
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Tuesday, May 23, 2017

This post is brought to you by Cost Plus World Market and contains affiliate links.
Cancer. It's an ugly word that has touched far too many in my life - and if the statistics hold true, probably in yours, too. This month, Cost Plus World Market and I are partnering together to share recipes specifically for cancer warriors. And because I wrote THE book on smoothie bowls, of course, I wanted to put together a nutrition-packed smoothie bowl recipe just for this occasion!

Smoothie bowls are perfect for getting lots of nutrient dense foods broken down in a blender to make them easier to digest - and because they are so pretty it's like a special little pretty treat just for you! I designed this recipe with cancer patients in mind but it's superfood packed and great for anyone - whether you are a cancer warrior or not!

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Wednesday, August 13, 2014



It's time to send our kids back to school - and of course that means we need to figure out what to feed them for lunch. If you're focusing on making non-toxic choices for your family, you also want to think about how you send the food to school. Many common lunch packing items contain questionable chemicals like BPA, PVC, phthalates and lead. LEAD! Did you know that lead is a common ingredient in many lunch bags? Yuck! 

So what's a parent to do? Pick up a non-toxic lunch kit to send your little one back to school. 
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Saturday, September 7, 2013

The are lots of reasons we grow our own garden but the primary reason is to have enough tomatoes for canning. There are high levels of BPA in metal-canned tomatoes - higher than any other canned food product. This year my garden is doing even better than last year and I have a LOT of tomatoes (learn my secret about how to plant strong, healthy tomatoes here). Here are some great tomato recipes - both for your fresh tomato bounty as well as tasty things you can make with your canned tomatoes.

Antipasto Veggie Pizza from Creative Green Living
Crockpot Italian Pesto Chicken from Miss Information
Tomato & Goat Cheese Tarts from Richly Rooted
Pakistani Kima (Beef Curry w/ vegan option) from Whole New Mom
Pesto, Tomato & Goat Cheese Stuffed Portobellos from The V Spot
Chicken Salad Stuffed Tomatoes from Mom Endeavors
Zucchini Tomato Lasagna from Hydrangea Hippo

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Tuesday, April 2, 2013

Americans throw away nearly half their food due to spoilage. This means we are buying more food than we can use before it goes bad. The solution? Use more fresh fruits and veggies in your meals and become a food preservation ninja.

We use this simple trick to preserve our onions so that we never have to worry about whether or not they will start to mold before we can use them. PLUS it makes cooking later in the month SO easy.Whether I'm making a soup or mexican food, it's super convenient to have pre-chopped onions ready to throw into whatever I'm cooking.

Directions

Step 1: Cut each onion into quarters and remove the hard outer peel.

Step 2: Load the onion quarters into the food processor.

Step 3: Pulse the food processor until the onions are chopped to the coarseness you prefer.

Step 4: Fill a silicone muffin pan with 1/2 cup portions of diced onions and freeze. Once frozen, pop the onion balls out the muffin pan and store in a gallon size freezer bag.

Just keep your bag of onions in the freezer and throw your onion balls directly into whatever you are cooking. 


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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. My posts may contain affiliate links to products on Amazon. Thank you for supporting Creative Green Living.
Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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